Grilled Swordfish and Eggplant Salad with Honey-Thy

Name: Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl.
2
Slowly whisk in the olive oil until emulsified.
3
Heat a charcoal or gas grill to high for direct grilling.
4
Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper.
5
Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes.
6
Remove from the grill to a bowl, cover with plastic wrap and let steam.
7
Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.
8
Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper.
9
Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.
10
Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl.
11
Season with salt and pepper.
12
Add the watercress.
13
Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.
14
Put the fish on a large platter.
15
Drizzle over the remaining dressing and top with the salad.
16
Serve.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup chardonnay vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves, and more.

Yes, Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions