Grilled Swordfish with Eggplant, Anchovy and Green Olives

• 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

1. Combine first 6 ingredients in medium bowl.
2. Season to taste with salt and pepper.
3. (Can be prepared 1 day ahead.
4. Cover and refrigerate.
5. Bring mixture to room temperature before using.)
6. Prepare barbecue (medium-high heat).
7. Brush fish generously with oil.
8. Season with salt and pepper.
9. Grill until just cooked through, about 3 minutes per side.
10. Transfer to plates.
11. Stir parsley into eggplant mixture and arrange atop fish.
12. Drizzle lightly with oil and garnish with lemon wedges.

caponata, green olives, anchovy fillet, white wine vinegar, garlic, thyme, swordfish, olive oil, parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-with-eggplant-anchovy-and-green-olives-65 (may not work)