Grilled Swordfish and Summer Vegetables with Basil Vinaigrette Recipe

Name: Grilled Swordfish and Summer Vegetables with Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basil leaves; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 small garlic clove; 1/4 cup extra-virgin olive oil, plus more for brushing; Kosher salt and freshly ground black pepper; 1 yellow bell pepper; One 1 1/4-pound eggplant, halved lengthwise and cut crosswise into 1/4-inch slices; 1 medium zucchini, cut on the bias 1/4-inch thick; Four 6-ounce swordfish fillets

Servings: persons

1/2 cup basil leaves
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 yellow bell pepper
One 1 1/4-pound eggplant, halved lengthwise and cut crosswise into 1/4-inch slices
1 medium zucchini, cut on the bias 1/4-inch thick
Four 6-ounce swordfish fillets

1
Light a grill.
2
In a blender, combine the basil with the red wine vinegar, Dijon mustard, garlic and 1/4 cup of the olive oil and puree until smooth.
3
Season with salt and pepper.
4
Grill the bell pepper, turning frequently, until charred all over, about 8 minutes.
5
Transfer to a plate and let cool.
6
Discard the skin and seeds and slice the pepper 1 1/2 inch thick.
7
Brush the eggplant and zucchini with olive oil and season with salt and pepper.
8
Grill over moderately high heat, turning once, until lightly charred and tender, about 4 minutes.
9
Transfer to a platter and keep warm.
10
Brush the swordfish with oil, season with salt and pepper and grill, turning once, until just cooked through, about 6 minutes.
11
Transfer to the platter, drizzle with the vinaigrette and serve, passing any remaining vinaigrette at the table.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup basil leaves, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 small garlic clove, and more.

Yes, Grilled Swordfish and Summer Vegetables with Basil Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish and Summer Vegetables with Basil Vinaigrette

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