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Add a photoGood for summer entertaining
Ingredientes
- Relish:
- 4 Tablespoons Extra Virgin Olive Oil
- 1 onion, sliced 1/2 inch thickness
- 1 medium eggplant, peeled and cut into 1/2inch slices
- 2 garlic cloves, minced
- 1 cup grape tomatoes, quartered
- 8 pitted Kalamata olives, coarsely chopped
- 2 teaspoons balsamic vinegar
- 2 Tablespoons chopped fresh basil leaves
- Fish:
- 4 6 ounce swordfish steaks or any firm lean white fish, rinsed and patted dry
- 3 Tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon salt
- 1 medium lemon, quartered
Direcciones
- Preheat grill to medium heat
- Brush 2 tablespoons 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 3 tablespoons oil, sprinkle with salt and some black pepper. Cook fish 3 minues on each side or until opaque in center.
- Meanwhile, chop eggplant and onions and combine with remaining 2 tablespoons oil and relish ingredients. Serve over fish with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 255 | 77% |
| Total Fat 28.77g | 36% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 582mg | 24% |
| Potassium 522mg | 15% |
| Total Carbs 17.47g | 5% |
| Dietary Fiber 8.1g | 27% |
| Sugars 6.17g | 4% |
| Protein 5.29g | 8% |
