Grilled Swordfish With Eggplant (Aubergine) Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is taken from Cooks Country Magazine. You can substitute Halibut or Salmon steaks for the swordfish. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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