Ingredients:
Fish:
4 6-oz. swordfish steaks or any firm lean white fish, rinsed and patted dry
3 Tbsp. Pompeian Extra Virgin Olive Oil
1/4 tsp. salt
1 medium lemon, quartered
Relish:
4 Tbsp. Pompeian Extra Virgin Olive Oil
1 yellow onion slice, 1/2-inch thick
8 oz. eggplant, peeled and cut into 1/2-inch slices
2 medium garlic cloves, minced
1 cup grape tomatoes, quartered
8 pitted Kalamata olives, coarsely chopped
2 tsp. Pompeian Balsamic Vinegar
2 Tbsp. fresh basil, chopped
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Preparation:
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 black pepper. Cook fish 3 minutes 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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