Grilled swordfish with eggplant, tomato, preserved lemon and olives

Name: Grilled swordfish with eggplant, tomato, preserved lemon and olives
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 X 300 g/9½ oz eggplant/aubergine; 1 X 300 g/9½ oz eggplant/aubergine; 300 ml/10 fl oz extra-virgin olive oil; 30 ml/1 fl oz aged (8- or 12-year-old) balsamic vinegar; 1 teaspoon sea salt; 4 X 125 g/4 oz swordfish fillets (see Note); 2 tablespoons finely sliced rind/zest of Preserved Lemon; 2 tablespoons chervil leaves; 8 kalamata olives, pitted and sliced; 4 oven-dried tomatoes, cut into thin strips; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 X 300 g/9½ oz eggplant/aubergine
300 ml/10

Oceania
Australian
Australia
Fish course
Preserve
Pescatarian
Gluten-free

Method

Peel eggplant and cut into thin strips lengthwise. Heat half the oil in a frying pan and fry eggplant for about 15 minutes, or until slightly coloured and soft. Remove from heat and set aside.
Whisk vinegar in a bowl with salt, pepper and 80 ml/