Grilled Swordfish Skewers with Tomato-Scallion Caponata

Name: Grilled Swordfish Skewers with Tomato-Scallion Caponata
Total time: 75 min
Yield: 4
Cuisine: Greek
Ingredients: 1 ½ lb Swordfish (1 1/2 pounds skinless swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces); 5 tsp Ground coriander (5 teaspoons ground coriander); 0 pieces Table Salt (Salt and pepper); 12 oz Cherry Tomato (12 ounces cherry tomatoes); 1 piece Eggplant (1 small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals); 6 pieces Scallion (6 scallions, trimmed); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil); 1 tbsp Lemon (1 tablespoon grated lemon zest, plus 2 lemons, halved); 1 ½ tbsp Honey (1 1/2 tablespoons honey); 2 pieces Garlic (2 garlic cloves, minced); 1 tsp Cumin Powder (1 teaspoon ground cumin); ¼ tsp Cinnamon (1/4 teaspoon ground cinnamon); 0.13 tsp Nutmeg (1/8 teaspoon ground nutmeg); ¼ cup Kalamata Olive (1/4 cup pitted kalamata olives, chopped); 2 tbsp Basil (2 tablespoons minced fresh basil)

Grilled Swordfish Skewers with Tomato-Scallion Caponata - Main Courses (Greek)

75 minGreek

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Swordfish1 ½ lb · 1 1/2 pounds skinless swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces
Ground coriander5 tsp · 5 teaspoons ground coriander
Table Salt0 pieces · Salt and pepper
Cherry Tomato12 oz · 12 ounces cherry tomatoes
Eggplant1 piece · 1 small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals
Scallion6 pieces · 6 scallions, trimmed
Extra Virgin Olive Oil¼ cup · 1/4 cup extra-virgin olive oil
Lemon1 tbsp · 1 tablespoon grated lemon zest, plus 2 lemons, halved
Honey1 ½ tbsp · 1 1/2 tablespoons honey
Garlic2 pieces · 2 garlic cloves, minced
Cumin Powder1 tsp · 1 teaspoon ground cumin
Cinnamon¼ tsp · 1/4 teaspoon ground cinnamon
Nutmeg0.13 tsp · 1/8 teaspoon ground nutmeg
Kalamata Olive¼ cup · 1/4 cup pitted kalamata olives, chopped
Basil2 tbsp · 2 tablespoons minced fresh basil

Make it mine in the app

Steps

1Pat swordfish dry with paper towels, rub with 1 tablespoon coriander, and season with salt and pepper. Thread fish onto three 12-inch metal skewers. Thread tomatoes onto three 12-inch metal skewers. Brush swordfish, tomatoes, eggplant, and scallions with 2 tablespoons oil.
2FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place swordfish, tomatoes, eggplant, scallions, and lemon halves on grill. Cook (covered if using gas), turning as needed, until swordfish flakes apart when gently prodded with paring knife and registers 140 degrees and tomatoes, eggplant, scallions, and lemon halves are softened and lightly charred, 5 to 15 minutes. Transfer items to serving platter as they finish grilling and tent loosely with aluminum foil. Let swordfish rest while finishing caponata.
4Whisk remaining 2 teaspoons coriander, remaining 2 tablespoons oil, lemon zest, honey, garlic, cumin, ¾ teaspoon salt, ¼ teaspoon pepper, cinnamon, and nutmeg together in large bowl. Microwave, stirring occasionally, until fragrant, about 1 minute. Once lemons are cool enough to handle, squeeze into fine-mesh strainer set over bowl with oil-honey mixture, extracting as much juice as possible; whisk to combine. Stir in olives.
5Using tongs, slide tomatoes off skewers onto cutting board. Coarsely chop tomatoes, eggplant, and scallions, transfer to bowl with dressing, and gently toss to combine. Season with salt and pepper to taste. Remove swordfish from skewers, sprinkle with basil, and serve with caponata.