Lemon-Herb Swordfish with Grilled Eggplant Salad Recipe

Name: Lemon-Herb Swordfish with Grilled Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil; 2 tbsp. Extra virgin olive oil; 1 lb. eggplant; 4 slice red onion; 1 medium red bell pepper; 1 medium yellow bell pepper; 1/2 pt. grape tomatoes; 1/2 c. basil leaves; 1/4 c. sun-dried tomato vinaigrette; 1/4 tsp. coarse (Kosher) salt; 1/4 tsp. Pepper; 1/2 tsp. lemon zest; 3 tbsp. lemon juice; 1/2 tsp. coarse (Kosher) salt; 1/4 tsp. crushed red pepper flakes; 1/4 c. Extra virgin olive oil; 2 tbsp. fresh majoram leaves; 4 1-inch thick swordfish fillets

Servings: persons

vegetable oil
2 tbsp. Extra virgin olive oil
1 lb. eggplant
4 slice red onion
1 medium red bell pepper
1 medium yellow bell pepper
1/2 pt. grape tomatoes
1/2 c. basil leaves
1/4 c. sun-dried tomato vinaigrette
1/4 tsp. coarse (Kosher) salt
1/4 tsp. Pepper
1/2 tsp. lemon zest
3 tbsp. lemon juice
1/2 tsp. coarse (Kosher) salt
1/4 tsp. crushed red pepper flakes
1/4 c. Extra virgin olive oil
2 tbsp. fresh majoram leaves
4 1-inch thick swordfish fillets

1
Prepare a grill with medium-high heat.
2
Lightly brush the grill rack with vegetable oil.
3
Grilled Eggplant Salad: Brush eggplant, red onion, and peppers with 1 tablespoon of the olive oil, place on grill.
4
Grill eggplant and onions 8 minutes, turning once, until tender.
5
Grill peppers 5 minutes per side, until crisp-tender.
6
Remove vegetables to a cutting board; cut into bite-size pieces.
7
Place in serving bowl with remaining salad ingredients, gently toss.
8
Lemon-Herb Swordfish: In a small bowl, whisk lemon zest and juice, salt, and pepper flakes until combined, slowly whisk in the 1/4 cup olive oil until emulsified.
9
Stir in marjoram, set aside.
10
Brush swordfish with remaining oil.
11
Grill fillets, turning once, 5 minutes per side or until just opaque in the middle.
12
Transfer swordfish to a platter.
13
With a skewer, poke several deep holes into fillets.
14
Re-whisk the lemon-herb dressing, spoon over swordfish.
15
Serve with eggplant salad.

267

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 18 ingredients. The key ingredients include: vegetable oil, 2 tbsp. Extra virgin olive oil, 1 lb. eggplant, 4 slice red onion, and more.

Yes, Lemon-Herb Swordfish with Grilled Eggplant Salad 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.

Lemon-Herb Swordfish with Grilled Eggplant Salad

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