Grilled Swordfish With Wild Mushroom, Eggplant Ragout And Anchovy Butter Recipe

• 1 sprg rosemary coarsely minced
• 2 sprg thyme coarsely minced
• 1/4 c. extra virgin olive oil Freshly-grnd black pepper to taste
• 4 x swordfish steaks - (7 ounce ea)
• 1 x garlic clove
• 12 x anchovy fillets liquid removed
• 5 ounce unsalted butter softened
• 1 Tbsp. chopped chives
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped oregano Lemon juice to taste Salt to taste Freshly-grnd black pepper to taste
• 4 Tbsp. extra virgin olive oil Crushed red pepper to taste
• 2 x Japanese-style eggplants split lengthwise and sliced
• 1 Tbsp. unsalted butter
• 1/2 lb mixed wild mushrooms
• 1 x garlic clove finely minced
• 2 x shallots sliced very thin
• 6 x basil leaves chopped
• 2 sprg thyme chopped Salt to taste Freshly-grnd black pepper to taste

Directions