Grilled Swordfish with Eggplant-Tomato Relish
Recipe - Eagan
Grilled Swordfish with Eggplant-Tomato Relish
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 yellow onion sliced, 1/2-inch thick
8 ounces eggplant, peeled and cut into 1/2-inch slices
2 tablespoons Pompeian Robust Extra Virgin Olive Oil
2 medium garlic cloves, minced
1 cup grape tomatoes, quartered
8 pitted Kalamata olives, coarsely chopped
2 teaspoons Pompeian Balsamic Vinegar
2 tablespoons chopped fresh basil leaves
4, 6 oz. swordfish steaks or any firm, lean white fish, rinsed and patted dry
5 tablespoon Pompeian Smooth Extra Virgin Olive Oil
1/4 teaspoon salt
1 medium lemon, quartered
Directions
- Preheat grill to medium heat.
- Brush 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil on both sides of eggplant and onion slices. Grill onions 1 minute on each side. Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side or until tender. Allow to cool.
- Increase grill to high heat. Brush both sides of fish with remaining 3 tablespoons Pompeian Smooth Extra Virgin Olive Oil, sprinkle with salt and black pepper. Cook fish 3 minutes on each side or until opaque in center.
- Meanwhile, chop eggplant and onions and combine with remaining relish ingredients. Serve over fish with lemon wedges.
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Produce Yellow Onions, 0.75 Pound
$1.12 avg/ea was $1.49 avg/ea$1.49/lb
Fresh Eggplant, 1 Pound
$3.49$3.49/lb
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$10.49$0.66/fl oz
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Bushel Boy Red Grape Tomatoes, 1 Pint
$3.99 was $5.49$3.99/pt
Mezzetta Olives, Kalamata, Pitted, Greek, 9.5 Ounce
$7.29$0.77/oz
Pompeian Vinegar, Gourmet, Balsamic, 16 Fluid ounce
$3.99 was $4.99$0.25/fl oz
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$10.49$0.66/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Produce Lemon, 1 Each
$0.88 was $0.99
Directions
- Preheat grill to medium heat.
- Brush 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil on both sides of eggplant and onion slices. Grill onions 1 minute on each side. Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side or until tender. Allow to cool.
- Increase grill to high heat. Brush both sides of fish with remaining 3 tablespoons Pompeian Smooth Extra Virgin Olive Oil, sprinkle with salt and black pepper. Cook fish 3 minutes on each side or until opaque in center.
- Meanwhile, chop eggplant and onions and combine with remaining relish ingredients. Serve over fish with lemon wedges.