Serves: 4
Total Calories: 182
Combine the caponata, green olives, black olives anchovy, vinegar, garlic, thyme, salt and pepper in a bowl.
On a hot grill, coat the swordfish with olive oil and barbeque the fish for 3 minutes per side. Stir the parsley into the caponata mixture and arrange on top of the fish. Garnish with lemon wedges.
This Barbecued Swordfish Nicoise recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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