Best Grilled Swordfish With Eggplant And Pepper Salad Recipes

Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette image

Provided by Bobby Flay

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 Grilled Caponata image

Provided by Bobby Flay

Categories main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 18

4 swordfish steaks, 8 ounces each
Olive oil
Salt and freshly ground pepper
Grilled Caponata, recipe follows
1 medium eggplant, sliced lengthwise
1 large red onion, peeled and sliced into 1/4-inch thick slices
4 plum tomatoes, halved
Olive oil, for brushing vegetables, plus 1/2 cup
Salt and freshly ground pepper
1/4 cup green olives, chopped
2 tablespoons capers, drained
1/4 cup golden raisins, plumped in hot water and drained
2 tablespoons pine nuts, toasted
3 cloves garlic, finely chopped
Pinch red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
3 tablespoons finely chopped flat-leaf parsley

Steps:

Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

Grilled Swordfish With Eggplant (Aubergine) Salad image

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

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.