Grilled Swordfish with Eggplant, Anchovy and Green Olives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- olive oil
- 1/4 cup chopped fresh parsley
- 1 tablespoon white wine vinegar
- fresh lemon wedges
- 1/2 teaspoon dried thyme, crumbled
- 1 large garlic clove, finely chopped
- Carbohydrate 2 g(1%)
- Cholesterol 113 mg(38%)
- Fat 18 g(27%)
- Fiber 1 g(4%)
- Protein 34 g(68%)
- Saturated Fat 4 g(18%)
- Sodium 527 mg(22%)
- Calories 309
Preparation Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.) Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.
Preparation Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.) Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.
