Grilled Swordfish And Eggplant Salad With Honey Thyme Vinaigrette Recipes
GRILLED SWORDFISH VINAIGRETTE
After marinating in balsamic vinaigrette, swordfish steaks are grilled then served over a bed of mixed greens.
Provided by My Food and Family
Categories Home
Time 1h17m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Pour 1/2 cup of the dressing over fish in shallow dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish; discard marinade.
- Preheat greased grill to medium heat. Grill fish 5 to 6 min. on each side or until fish flakes easily with fork.
- Toss greens with remaining dressing; divide evenly among 4 serving plates. Top with fish.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
GRILLED SWORDFISH SALAD
This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.
Provided by paul r.
Categories Salad Seafood Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
- Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
- Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 26 g, Cholesterol 87.5 mg, Fat 32 g, Fiber 5.8 g, Protein 47.9 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 17.9 g
GRILLED SWORDFISH WITH EGGPLANT, ANCHOVY AND GREEN OLIVES
For dinner in a matter of minutes, try this Mediterranean-flavored main course.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
- Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.
GRILLED SWORDFISH WITH EGGPLANT (AUBERGINE) SALAD
This is taken from Cooks Country Magazine. You can substitute Halibut or Salmon steaks for the swordfish.
Provided by Chabear01
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
- Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
- Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
- Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.
Nutrition Facts : Calories 637.8, Fat 31.1, SaturatedFat 5.5, Cholesterol 88.5, Sodium 531.2, Carbohydrate 37.5, Fiber 10.5, Sugar 5.2, Protein 52.5
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