Grilled Swordfish Skewers with Tomato-Scallion Caponata

Name: Grilled Swordfish Skewers with Tomato-Scallion Caponata
Total time: 75 min
Ingredients: 1 1/2 pounds skinless swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces; 5 teaspoons ground coriander; Salt; pepper; 12 ounces cherry tomatoes; 1 small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals; 6 scallions, trimmed; 1/4 cup extra-virgin olive oil; 1 tablespoon grated lemon zest, plus 2 lemons, halved; 1 1/2 tablespoons honey; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 cup pitted kalamata olives, chopped; 2 tablespoons minced fresh basil

www.americastestkitchen.com

Swordfish is a favorite fish to grill along the Mediterranean and beyond.

Keywords

Fish & Seafood
Grilling & Barbecue
Main Courses

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Cooking tools:

Skewer
Grill
Chimney starter
Fine-mesh strainer
Tongs
Paring knife
Chef's knife
Cutting board
Serving platter
Pastry brush
Aluminum foil
Paper towel
Mixing bowl
Whisk
Microwave
Measuring spoon

Ingredients

1 1/2 pounds skinless swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces
5 teaspoons ground coriander
Salt
pepper
12 ounces cherry tomatoes
1 small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals
6 scallions, trimmed
1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest, plus 2 lemons, halved
1 1/2 tablespoons honey
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup pitted kalamata olives, chopped
2 tablespoons minced fresh basil