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.
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