- 1 7 1/2-ounce can caponata (eggplant appetizer)
- 3/4 cup green olives with pimiento, quartered
- 1 anchovy fillet, finely chopped
- 1 tablespoon white wine vinegar
- 1 large garlic clove, finely chopped
- 1/2 teaspoon dried thyme, crumbled
- 4 6-ounce swordfish steaks (about 3/4 inch thick)
- Olive oil
- 1/4 cup chopped fresh parsley
- Fresh lemon wedges
- 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.