Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
Grilled Swordfish With Wild Mushroom, Eggplant Ragout And A
Yield: 1 servings
Ingredients and directions for this recipe
1 Sprig rosemary; coarsely
-chopped
2 Sprigs thyme; coarsely
-chopped
1/4 c Olive oil
Freshly black pepper
4 Swordfish steaks; (7-ounce)
ANCHOVY BUTTER
1 Clove garlic
Salt
12 Anchovy fillets; drained
5 oz Unsalted butter; softened
1 tb Minced chives
1 tb Minced parsley
1 tb Minced oregano
Lemon juice
Freshly ground black pepper
WILD MUSHROOM AND EGGPLANT R
4 tb Olive oil
Crushed red pepper
2 Japanese style eggplants;
-split lengthwise
; and sliced
1 tb Unsalted butter
1/2 lb Mixed mushrooms
1 Clove garlic; finely chopped
6 Basil leaves; minced
2 Sprigs thyme; minced
Salt
Pepper
In glass bowl mix herbs, oil and pepper. Add swordfish and marinate for a
few hours. Once marinated, heat grill. Remove swordfish from marinade and
season with salt and pepper. Grill for about 2 to 3 minutes on each side.
Once done serve over eggplant ragout, with a drop of anchovy butter on top.
Anchovy Butter:
With mortar and pestle mash garlic and salt into a paste. Add anchovies and
press into paste. In small bowl place butter. Whip in garlic/anchovy paste
to distribute evenly. Add a few drops of lemon juice to bring out flavors.
Mix in herbs. Keep at room temperature.
Wild Mushroom and Eggplant Ragout:
In non-stick skillet heat 2 tablespoons olive oil. Add red-pepper and heat
until begins to bubble, being careful not to burn pepper. Add eggplant and
saute until tender. Season with salt and pepper. Drain and set aside. In
pan heat remaining olive oil and add butter. Add mushrooms and saute until
they release all their moisture. Continue cooking until they sizzle and the
liquid evaporates and they turn golden brown. As the mushrooms are turning
brown, add garlic and shallots. Add eggplant. Season with salt and pepper
to taste. Toss in basil and thyme. Keep warm while swordfish in grilling.
See also:
Previous recipe Grilled Swordfish With Walnut Sauce
Next recipe Grilled Swordfish, Italian Style
Or try one of these recipes:
Citrus Salsa
Nola's Creole Shrimp And Homemade Tasso Pot Pie