Grilled Swordfish And Eggplant Salad With Honey Thyme Vinaigrette Recipes

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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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