- Total Time
In Italy, especially southern Italy, food is often prepared agrodolce, with a sweet-and-sour flavor.
fresh tomato(es)2 medium, ripe, halved, seeded, and diced
olive(s)8 medium, pitted kalamata variety, sliced
golden seedless raisins2 Tbsp
capers2 tsp, drained
red wine vinegar2 tsp
garlic clove(s)1 clove(s), small, minced
uncooked swordfish fillet(s)24 oz, 4 (6-ounce), about 3⁄4 inch thick
table salt¼ tsp
pine nuts2 Tbsp, toasted
basil2 Tbsp, fresh, thinly sliced
- To make the relish, combine the tomatoes, olives, raisins, capers, vinegar, and garlic in a small bowl.
- Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
- Sprinkle both sides of the swordfish with the salt and place on the grill rack. Grill, covered, until the swordfish is just opaque in the center, 4 –5 minutes on each side.
- Stir the pine nuts into the tomato relish. Spoon on top of the swordfish and sprinkle with the basil. Yields 1 swordfish steak and 1⁄2 cup tomato relish per serving.