Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Grilled Swordfish With Caponata Relish

  • Yield: 4 servings


  • 4 (6-ounce) swordfish fillets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Caponata relish


  • Preheat a gas or charcoal grill.
  • Rub both sides of the fillets with olive oil and season lightly with the salt and pepper. Grill until the fish is cooked, but still slightly rare in the center, turning once, about 7 minutes.
  • Remove from the heat and serve with the Caponata Relish.