Grilled Swordfish & Caponata

• Swordfish(700 g)
• Aubergine(1)
• Bell pepper(1)
• Red Onion(1)
• Garlic(3 cloves)
• Tomato(2)
• Tomato paste(1 tbsp)
• Black Olives(80 g)
• Capers(2 tbsp)
• Balsamic Glaze(2 tbsp)
• Honey(1 tsp)
• Olive oil(5 tbsp)
• Lemon(1)
• Dried Oregano(1 tsp)
• Flat Leaf Parsley(15 g)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Dice the {Eggplant}, {Bell pepper}, and {Red Onion} into small pieces. Finely chop the {Garlic}, dice the {Tomato}, halve the {Kalamata Olives}, chop the {Fresh parsley}, and zest and juice the {Lemon}. Pat the {Swordfish Steaks} dry.

   ~15 min

2. 2

   Heat {Olive oil} in a wide pan over medium-high heat. Add the {Eggplant}, {Bell pepper}, {Red Onion}, {Salt}, and {Black pepper}. Cook until the vegetables soften and pick up golden edges, then stir in the {Garlic} and {Tomato paste}.

   ~8 min

3. 3

   Add the {Tomato}, {Kalamata Olives}, {Capers}, {Balsamic vinegar}, and {Honey}. Reduce the heat to medium and simmer until the caponata is glossy, thick, and spoonable. Stir in half the lemon juice.

   ~10 min

4. 4

   While the caponata simmers, rub the {Swordfish Steaks} with the remaining {Olive oil}, {Dried Oregano}, remaining {Salt}, remaining {Black pepper}, lemon zest, and the remaining lemon juice. Grill in a hot grill pan, turning once, until lightly marked and just cooked through.

   ~7 min

5. 5

   Spoon the caponata onto plates, set the {Swordfish Steaks} on top, and finish with the {Fresh parsley}.