Grilled Swordfish with Eggplant, Tomato, and Chickpea Salad

Name: Grilled Swordfish with Eggplant, Tomato, and Chickpea Salad
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 1 cup fresh cilantro leaves; ½ red onion, chopped coarse 6 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 4 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; ⅛ teaspoon ground cinnamon; Salt and pepper; 4 (4- to 6-ounce) skin-on swordfish steaks, 1 to 1 1/2 inches thick; 1 large eggplant, sliced into ½-inch-thick rounds; 6 ounces cherry tomatoes, halved; 1 (15-ounce) can chickpeas, rinsed

6 steps

Prep:12minCook:15min

WHY THIS RECIPE WORKS Since meaty swordfish stands up so well to grilling, we decided to cook swordfish steaks simultaneously with some eggplant for a quick and elegant grilled dinner. We gave a flavor boost to the fish by coating it with a paste of cilantro, onion, garlic, and warm spices which bloomed over the hot fire, reserving part of the paste to dress the eggplant salad. We removed the fish when the interior was just opaque since it would cook a little more from residual heat as it rested while we prepared the accompanying vegetables. After grilling the eggplant until soft and charred, we chopped it into chunks and mixed it with juicy cherry tomatoes and canned chickpeas, then dressed it with the remaining cilantro mixture for an easy and vibrant salad. If swordfish isn't available, you can substitute halibut.

Updated at: Sun, 01 Oct 2023 23:08:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories500.8 kcal (25%)

Total Fat31.1 g (44%)

Carbs28.2 g (11%)

Sugars9.5 g (11%)

Protein29.5 g (59%)

Sodium460.7 mg (23%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupfresh cilantro leaves

0.5red onion

chopped coarse

6 tablespoonsextra-virgin olive oil

3 tablespoonslemon juice

4garlic cloves

chopped

1 teaspoonground cumin

1 teaspoonpaprika

¼ teaspooncayenne pepper

⅛ teaspoonground cinnamon

salt

pepper

4 x 4 ounceswordfish steaks

skin-on, 1 to 1 1/2 inches thick

1eggplant

large, sliced into 1/2-inch-thick rounds

6 ouncescherry tomatoes

halved

1 x 15 ouncecan chickpeas

rinsed

Instructions

Step 1

Process cilantro, onion, 3 tablespoons oil, lemon juice, garlic, cumin, paprika, cayenne, cinnamon, and 1/2 teaspoon salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Measure out and reserve 1/2 cup cilantro mixture.

Step 2

2. Brush swordfish with reserved 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper. Transfer remaining cilantro mixture to large bowl and set aside

Step 3

3A. FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3B. FOR A GAS GRILL Turn all burners to high, cover, and heat grill until hot, about I5 minutes. Leave primary burner on high and turn other burner (s) to medium-high.

Step 4

4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place swordfish and eggplant on hotter part of grill. Cook swordfish, uncovered, until streaked with dark grill marks, 6 to 9 minutes, gently flipping steaks using 2 spatulas halfway through cooking. Cook eggplant, flipping as needed, until softened and lightly charred, about 8 minutes; transfer to serving platter and tent loosely with aluminum foil.

Step 5

5. Gently move swordfish to cooler part of grill and continue to cook, uncovered, until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 3 minutes per side; transfer to platter and tent loosely with foil. Let swordfish rest while finishing salad.

Step 6

6. Coarsely chop eggplant and add to bowl with cilantro mixture along with tomatoes and chickpeas. Gently toss to combine and season with salt and pepper to taste. Serve.