Photo: Courtesy Of Tasting Table.
Swordfish in one of the few natural food sources of vitamin D, so until the sun comes out for good, load up on this essential vitamin with this delicious recipe.
Grilled Swordfish with Eggplant-and-Pepper Salad
Serves: 4 to 6
3 tbsp white wine vinegar (preferably Chardonnay vinegar)
1 tbsp plus 1½ teaspoons honey
2 1/4 tsp Dijon mustard
1 1/2 tsp finely chopped fresh thyme, plus 1 tsp whole leaves, divided
1 1/2 tsp kosher salt, divided, plus more to taste
3/4 tsp freshly ground black pepper, divided, plus more to taste
1/3 cup extra-virgin olive oil
3 Japanese eggplants, halved lengthwise (if large, halved and quartered)
1 large poblano chile
1 medium red bell pepper
1 tbsp canola oil, for grilling the vegetables
1 large bunch watercress, stems removed
1 1/2 lb swordfish steak
2 tbsp canola oil, for grilling the fish
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp whole thyme leaves
1. Make the dressing for the salad: In a medium bowl, whisk together the vinegar, honey, mustard, chopped thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Slowly whisk in the olive oil until the dressing is creamy and emulsified.
2. Grill the vegetables: Build a two-level fire on a charcoal grill high heat on one side and medium heat on the other (if using gas grill, set one side to high heat and the other side to medium heat). Brush the eggplants, poblano and bell pepper with one tablespoon of canola oil. Scatter one teaspoon of whole thyme leaves over the vegetables, and season the vegetables with one teaspoon of the salt and 1/2 teaspoon of the pepper.
3. Grill the poblano and bell pepper over high heat until charred on all sides, seven to 10 minutes total. Transfer the poblano and the red pepper to a medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to peel, seed, and finely chop. Meanwhile, grill the eggplants until charred on both sides and tender, about five minutes. (If the eggplants get too dark too quickly, move them to the cooler side of the grill). Transfer the eggplants to a cutting board.
4. Grill the fish: Brush both sides of the swordfish with one tablespoon of the canola oil, then season with two teaspoons of kosher salt and one teaspoon of pepper. Sprinkle both sides with one teaspoon of whole thyme leaves. Using tongs, dip a folded paper towel into the remaining one tablespoon of canola oil, then use it to grease the grill grates. Grill the swordfish over high heat until charred on both sides, two to four minutes per side. Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, five to eight minutes longer for a 1 1/2-inch-thick steak. (If your piece of fish is thinner or thicker, adjust the grilling time accordingly.)
5. While the swordfish grills, chop the eggplants into bite-size pieces and transfer them to a large bowl. Add the finely chopped poblano and bell pepper and season with more salt and pepper to taste. Add the watercress and pour about half of the dressing over the salad, gently tossing to coat. Taste and season with more salt or pepper as needed. Place the fish on a large platter. Drizzle the remaining dressing over the fish and serve with the eggplant-pepper salad.
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