Instructions: In glass bowl mix herbs, oil and pepper. Add swordfish and marinate for a few hours. Once marinated heat grill. Remove swordfish from marinade and season with salt and pepper. Grill for about 2 to 3 minutes on each side. Once done serve over eggplant ragout, with a drop of anchovy butter on top.

Anchovy Butter: With mortar and pestle mash garlic and salt into a paste. Add anchovies and press into paste. In small bowl place butter. Whip in garlic/anchovy paste to distribute evenly. Add a few drops of lemon juice to bring out flavors. Mix in herbs. Keep at room temperature.

Wild Mushroom and Eggplant Ragout: In non-stick skillet heat 2 tablespoons olive oil. Add red pepper and heat until it begins to bubble, being careful not to burn pepper. Add eggplant and saute until tender. Season with salt and pepper. Drain and set aside.

In pan heat remaining olive oil and add butter. Add mushrooms and saute until they release all their moisture. Continue cooking until they sizzle and the liquid evaporates and they turn golden brown. As the mushrooms are turning brown, add garlic and shallots. Add eggplant. Season with salt and pepper to taste. Toss in basil and thyme. Keep warm while swordfish is grilling.

This rercipe yields 4 servings.

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