Lemon-Herb Swordfish with Grilled Eggplant Salad

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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!