swordfish with endive, onion and capers

pesce spada con belga e cipolle

TOTAL TIME: 30 minutes

MAKES: 4 servings

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Ingredients

3 tablespoons extra-virgin olive oil plus more for grill
1 medium onion, thinly sliced
Fine sea salt
4 Belgian endives, quartered lengthwise
Freshly ground black pepper
2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
1/2 teaspoon white wine vinegar
4 swordfish steaks, 1 inch thick (about 1 1/2 pounds total)

Instructions

Prepare a charcoal grill for direct-heat cooking over medium-hot to hot charcoal (medium-high heat for gas).

Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium-high heat; add onion and ¼ teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until onion is golden and lightly caramelized, about 20 minutes. Remove from heat.

Brush remaining tablespoon oil over endive pieces; season with salt and pepper. Grill, turning occasionally, until tender, 12

to 15 minutes. Transfer to a platter.

In a small bowl, stir together capers and vinegar. Season fish with salt and pepper, then grill on lightly oiled grill rack, turning over once, until golden and just cooked through, 3 to 4 minutes per side. Arrange fish on serving plates with endive, onion and capers.

July 2012