- Yield: 4 portions
Grilled Swordfish with Vegetable Caponata
Recipe courtesy of Greg Myers, Executive Chef, Lancaster (Pa.) Country Club
- swordfish loin - 4 pieces 6 ozs., center-cut
- eggplant - 1 medium-size, peeled and cut into ½-in. dice
- green squash - 1, cut into ½-in. dice
- yellow squash - 1, cut into ½-in. dice
- red bell pepper - 1, cut into ½-in. dice
- red onion - ½, cut into ½-in. dice
- pine nuts - 2 ozs., toasted
- basil leaves - 4-5, chiffonade
- capers - 2 ozs.
- garlic - to taste, minced
- shallots - to taste, minced
- red watercress - 1 bunch
- olive oil - coat pan
- balsamic vinegar - to deglaze
- lemon - to taste
- salt - to taste
- white pepper - to taste
- balsamic syrup - to taste
- Heat a large sauté pan to medium-high heat. Coat pan with olive oil and sauté garlic and shallots with vegetables until al dente. Add salt and white pepper.
- Deglaze pan with balsamic vinegar and cool vegetables at room temperature on a sheet tray. When cooled, fold in pine nuts, capers and basil chiffonade.
- On char grill, brush swordfish medallion with olive oil and season with salt and white pepper. Grill 4 to 5 minutes per side, until firm.
- Dress watercress with lemon, olive oil, salt and white pepper.
- Plate one large spoonful of the caponata in the center of the place, then place swordfish on top of the dressed watercress. Drizzle with balsamic syrup.