Grilled Swordfish with Caponata

Ingredients

• 4 each Swordfish steaks
• 1 large Eggplant
• 2 stalks Celery
• 1 medium Onion
• 1 28oz can Canned crushed tomatoes
• 0.5 cup Green olives
• 2 tbsp Capers
• 2 tbsp Red wine vinegar
• 4 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare the caponata: Cut the 1 large eggplant into 1/2-inch cubes. Dice the 2 stalks celery and the 1 medium onion into 1/4-inch pieces.
2. 2In a 12-inch skillet, heat 2 tablespoons of the 4 tablespoons of olive oil over medium heat, about 350°F (175°C). Add the cubed eggplant and cook, stirring occasionally, for 8-10 minutes, or until softened and lightly browned.
3. 3Add the diced celery and diced onion to the skillet with the eggplant. Cook, stirring occasionally, for another 5-7 minutes, or until the vegetables are softened.
4. 4Stir in the 1 28oz can of canned crushed tomatoes, the 0.5 cup of green olives, the 2 tablespoons of capers, and the 2 tablespoons of red wine vinegar. Season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Bring to a simmer, then reduce the heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened.
5. 5While the caponata simmers, prepare the grill: Preheat your grill to medium-high heat, about 400-450°F (200-230°C). Brush the 4 swordfish steaks with the remaining 2 tablespoons of olive oil and season them with a little more salt and pepper.
6. 6Grill the swordfish steaks for 4-5 minutes per side. The fish is done when it flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
7. 7Serve each of the 4 swordfish steaks over a generous portion of the prepared caponata.

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