Swordfish Wrapped In Eggplant With Peppers, Cherry

Name: Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small (about 1/2 lb. each) eggplant; 1 thick swordfish steak (about 1 1/4 lb.); 1/2 c. chopped fresh basil; 1 small lemon; 4 1/2 Tbsp. olive oil, divided; 1 small red pepper, diced fine; 1 small yellow pepper, diced fine; 1 small zucchini, diced fine; 1/2 pt. cherry tomatoes, peeled; salt and pepper to taste; several leaves fresh basil

Servings: persons

2 small (about 1/2 lb. each) eggplant
1 thick swordfish steak (about 1 1/4 lb.)
1/2 c. chopped fresh basil
1 small lemon
4 1/2 Tbsp. olive oil, divided
1 small red pepper, diced fine
1 small yellow pepper, diced fine
1 small zucchini, diced fine
1/2 pt. cherry tomatoes, peeled
salt and pepper to taste
several leaves fresh basil

1
Cut eggplant lengthwise into paper-thin slices.
2
Cut fish into 8 even sticks, 3 to 4 inches long and 1-inch wide.
3
Place fine slices of eggplant overlapping slightly, on work surface.
4
Place one fish stick on top and wrap in eggplant.
5
Season with salt and pepper and sprinkle with 1 tablespoon basil.
6
Roll very tightly. Trim edges and set aside on plate, seam side down.
7
Refrigerate until ready to cook.
8
Remove the peel from the lemon and julienne. Remove white pith and section lemon; reserve.
9
Bring 1 quart of water to a boil over high heat.
10
Add lemon peel and boil for 2 minutes; drain and rinse under cold water.
11
Heat 2 tablespoons oil in skillet over medium heat.
12
Add peppers and cook, stirring often until softened.
13
Add zucchini and cook, stirring often until tender.
14
Set aside.

249

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 11 ingredients. The key ingredients include: 2 small (about 1/2 lb. each) eggplant, 1 thick swordfish steak (about 1 1/4 lb.), 1/2 c. chopped fresh basil, 1 small lemon, and more.

Yes, Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And 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.

That's it — enjoy your meal!

Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions