Grilled Swordfish with Eggplant Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Halibut or salmon steaks can be substituted for the swordfish. An arugula or baby spinach salad makes a nice partner with the fish and vegetables. cilantro, red onion, cloves, ground cumin, paprika, cayenne pepper, salt, lemon juice, olive oil, swordfish steaks eggplant, pepper, cherry tomatoes, chickpeas cvt Ingredients:
1 cup (packed fresh) cilantro leaves |
1/2 red onion, chopped coarse |
4 garlic cloves, peeled |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/4 teaspoon cayenne pepper |
1/2 tsp salt, to taste |
3 tablespoons lemon juice |
6 tablespoons olive oil |
1 1/2 pound swordfish steak, net from 2 pounds raw, about 1 and 1- to 1 1/4 inches thick |
1 large eggplant, sliced crosswise into 1/2-inch rounds |
1 pepper |
149 g (1 cup) cherry tomatoes, halved if large |
15 ounce chickpeas, drained and rinsed |
Directions:
1. Process cilantro, onion, garlic, cumin, paprika, cayenne, 1/2 teaspoon 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 slices 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. Transfer fish to platter. Chop eggplant into 1-inch chunks and place in bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste to bowl. Serve fish with eggplant salad.
|
|