Lemon-Herb Swordfish with Grilled Eggplant Salad

• vegetable oil
• 2 tbsp. Extra virgin olive oil
• 1 lb. eggplant
• 4 slice red onion
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1/2 pt. grape tomatoes
• 1/2 c. basil leaves
• 1/4 c. sun-dried tomato vinaigrette
• 1/4 tsp. coarse (Kosher) salt
• 1/4 tsp. Pepper
• 1/2 tsp. lemon zest
• 3 tbsp. lemon juice
• 1/2 tsp. coarse (Kosher) salt
• 1/4 tsp. crushed red pepper flakes
• 1/4 c. Extra virgin olive oil
• 2 tbsp. fresh majoram leaves
• 4 1-inch thick swordfish fillets

1. Prepare a grill with medium-high heat.
2. Lightly brush the grill rack with vegetable oil.
3. Grilled Eggplant Salad: Brush eggplant, red onion, and peppers with 1 tablespoon of the olive oil, place on grill.
4. Grill eggplant and onions 8 minutes, turning once, until tender.
5. Grill peppers 5 minutes per side, until crisp-tender.
6. Remove vegetables to a cutting board; cut into bite-size pieces.
7. Place in serving bowl with remaining salad ingredients, gently toss.
8. Lemon-Herb Swordfish: In a small bowl, whisk lemon zest and juice, salt, and pepper flakes until combined, slowly whisk in the 1/4 cup olive oil until emulsified.
9. Stir in marjoram, set aside.
10. Brush swordfish with remaining oil.
11. Grill fillets, turning once, 5 minutes per side or until just opaque in the middle.
12. Transfer swordfish to a platter.
13. With a skewer, poke several deep holes into fillets.
14. Re-whisk the lemon-herb dressing, spoon over swordfish.
15. Serve with eggplant salad.

vegetable oil, extra virgin olive oil, eggplant, red onion, red bell pepper, yellow bell pepper, grape tomatoes, basil, tomato vinaigrette, coarse, pepper, lemon zest, lemon juice, coarse, red pepper, extra virgin olive oil, majoram leaves

Taken from www.delish.com/recipefinder/lemon-swordfish-eggplant-salad-4185 (may not work)