Grilled Swordfish Skewers with Tomato-Scallion Caponata

Name: Grilled Swordfish Skewers with Tomato-Scallion Caponata
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds skinless, swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces; 5 teaspoons, ground coriander; , Salt and pepper; 12 ounces, cherry tomatoes; 1 , small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals; 6 , scallions, trimmed; 1/4 cup, extra-virgin olive oil; 1 tablespoon, grated lemon zest, plus 2 lemons, halved; 1 1/2 tablespoons, honey; 2 , garlic cloves, minced; 1 teaspoon, ground cumin; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, ground nutmeg; 1/4 cup, pitted kalamata olives, chopped; 2 tablespoons, minced fresh basil

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Appears in America's Test Kitchen TV

SERVES4 to 6

TIME1¼ hours

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WHY THIS RECIPE WORKS

Swordfish is a favorite fish to grill along the Mediterranean and beyond. It has a robust taste all its own and needs costarring ingredients with just as much oomph. For our skewers, we paired swordfish with a Sicilian-inspired grilled capo...

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