Swordfish or Shark with Aubergine Relish

Name: Swordfish or Shark with Aubergine Relish
Yield: Serves 6
Ingredients: 6 x 170 g (6 oz) swordfish, or shark steaks; 6 x 170 g (6 oz) swordfish, or shark steaks; 1 small onion, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1 bay leaf, chopped; 2 tablespoons olive oil; squeeze of lemon juice; 450 g (1 lb) long thin aubergines; 60 g (2 oz) shelled walnuts; 4-5 tablespoons olive oil; pinch of allspice; pinch of cayenne pepper (optional); salt and pepper; shredded lettuce to decorate; salt and pepper; 1½ tablespoon finely chopped coriander or mint; 1½ tablespoon finely chopped coriander or mint

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The long thin variety of aubergine imported from Mediterranean countries is often a better bet than the hot-house Dutch variety. Walnuts too, need to be fresh so there is no hint of bitterness when eaten. Nuts of any variety should be stored in the freezer to stop deterioration.

Ingredients

6 x 170 g (6 oz) swordfish, or shark steaks

Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Marinate the fish for about 1 hour. Wipe dry, season, and cook for 4-5 minutes each side on a preheated grill.

Meanwhile arrange the aubergines in a baking tin rubbed with olive oil, place in a moderate oven and bake until they are soft. When they are cool enough to handle cut them open and scoop out the insides. Place walnuts in a blender and purée, add the aubergine, olive oil and sea