Best Grilled Swordfish With Eggplant And Pepper Salad Recipes

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GRILLED SWORDFISH AND EGGPLANT SALAD WITH HONEY-THYME VINAIGRETTE



Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chardonnay vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 Japanese eggplants, halved
2 small poblano chiles
1 red bell pepper
Canola oil, for brushing
1 1/2 pounds swordfish fillet
1 large bunch watercress, chopped

Steps:

  • Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • Heat a charcoal or gas grill to high for direct grilling. Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.
  • Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.
  • Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add the watercress. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.
  • Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Serve.

GRILLED SWORDFISH WITH EGGPLANT, ANCHOVY AND GREEN OLIVES



Grilled Swordfish with Eggplant, Anchovy and Green Olives image

For dinner in a matter of minutes, try this Mediterranean-flavored main course.

Yield Serves 4

Number Of Ingredients 10

1 7 1/2-ounce can caponata (eggplant appetizer)
3/4 cup green olives with pimiento, quartered
1 anchovy fillet, finely chopped
1 tablespoon white wine vinegar
1 large garlic clove, finely chopped
1/2 teaspoon dried thyme, crumbled
4 6-ounce swordfish steaks (about 3/4 inch thick)
Olive oil
1/4 cup chopped fresh parsley
Fresh lemon wedges

Steps:

  • Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
  • Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS



Swordfish With Caramelized Eggplant and Capers image

Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then simmered with wine, diced fresh tomatoes, olives and capers, collapses into a silky caponata-like sauce. The swordfish, enriched with butter and spiked with garlic and herbs, becomes meltingly tender. If you'd rather not use swordfish, you can substitute fresh tuna or even chunks of boneless, skinless chicken breast. Serve it with rice, polenta or crusty bread to sop up every last, tender morsel.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
1/3 cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note)
1/4 cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)

Steps:

  • Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
  • In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
  • As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
  • Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
  • Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
  • Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
  • Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

GRILLED SWORDFISH WITH CHARRED EGGPLANT AND SMOKY TOMATOES



Grilled Swordfish with Charred Eggplant and Smoky Tomatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 eggplant
1/2 cup crumbled feta
2 tablespoons finely chopped parsley
Juice of 1 lemon
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 bunches on-the-vine cherry tomatoes
Olive oil
Four 1-inch-thick swordfish steaks

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Place the eggplant over the hot (direct heat) side of the grill and cook until charred and softened, turning it as it cooks, about 20 minutes. Move the eggplant to the cool (indirect heat) side of the grill and close the grill if the outside chars before the eggplant softens.
  • Remove the eggplant from the grill and place it in a resealable plastic bag to steam, about 10 minutes. Peel the eggplant, use a spoon to remove and discard the seeds, then chop the eggplant and place it in a large bowl. Fold in the feta, parsley, lemon juice and garlic. Season with salt and pepper. Set aside.
  • Meanwhile, drizzle the tomatoes with oil and season with salt and pepper. Pick the tomatoes up by the vine and place them on the hot (direct heat) side of the grill. Cook until blistered and beginning to crack open, 2 to 3 minutes. Remove from the grill and set aside while you cook the fish.
  • Season the fish on both sides with salt and pepper then drizzle with oil. Place on the hot (direct heat) side of the grill and cook until nicely charred and cooked almost all the way through, 2 to 3 minutes per side.
  • To serve, spoon some of the eggplant onto a plate or platter. Place the fish on top along with some of the tomatoes and drizzle with olive oil.

GRILLED SWORDFISH WITH EGGPLANT (AUBERGINE) SALAD



Grilled Swordfish With Eggplant (Aubergine) Salad image

This is taken from Cooks Country Magazine. You can substitute Halibut or Salmon steaks for the swordfish.

Provided by Chabear01

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup fresh cilantro leaf, packed
1/2 medium red onion, coarsely chopped
4 medium garlic cloves, peeled
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
salt
3 tablespoons lemon juice
6 tablespoons olive oil
2 (1 lb) swordfish steaks, 1 to 1 1/4 inch thick
pepper
1 large eggplant, sliced crosswise into 1/2 inch rounds
1 cup cherry tomatoes, cut in half
1 (15 ounce) can chickpeas, drained and rinsed

Steps:

  • Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
  • Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
  • Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
  • Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.

Nutrition Facts : Calories 637.8, Fat 31.1, SaturatedFat 5.5, Cholesterol 88.5, Sodium 531.2, Carbohydrate 37.5, Fiber 10.5, Sugar 5.2, Protein 52.5

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