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Relish-
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4 Tbsp. Pompeian Extra Virgin Olive Oil
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1 yellow onion, sliced 1/2-inch thickness
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8 ounces eggplant, peeled and cut into 1/2-inc slices
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2 medium garlic cloves, minced
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1 cup grape tomatoes, quartered
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8 pitted Kalamata olives, coursely chopped
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2 teaspoons Pompeian Balsalmic Vinegar
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2 Tbsp. chopped fresh basil leaves
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Fish-
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Four 6-ounce swordfish steaks or any firm lean white fish, rinsed and patted dry
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3 Tbsp. Pompeian Extra Virgin Olive Oil
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1/4 teaspoon salt
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1 medium lemon, quartered
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