Grilled Swordfish With Eggplant (Aubergine) Salad

Be the first to review
READY IN: 40mins
Recipe by Chabear01

This is taken from Cooks Country Magazine. You can substitute Halibut or Salmon steaks for the swordfish.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a