Grilled swordfish with eggplant salad and skordalia

Appetizing Grilled swordfish with eggplant salad and skordalia Recipe

Grilled swordfish with eggplant salad and skordalia
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 2 (about 500g) eggplants, ends trimmed, cut into 2cm cubes

  • Salt & freshly ground black pepper

  • 55g (1/3 cup) pine nuts

  • 100ml olive oil

  • 2 tablespoons drained capers

  • 1/3 cup loosely packed coarsely chopped fresh continental parsley leaves

  • 4 green shallots, ends trimmed, sliced crossways

  • 4 (about 180g each) swordfish steaks

  • Lemon wedges, to serve


  • 3 (about 600g) large desiree potatoes, unpeeled

  • 4 slices white bread, crusts removed

  • 60ml (1/4 cup) fresh lemon juice

  • 60ml (1/4 cup) olive oil

  • 2 garlic cloves, crushed


  • Step 1

    To make the skordalia, place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over medium-high heat. Cook, uncovered, for 15 minutes or until tender when pierced with a fork. Drain. Set aside for 15 minutes or until cool enough to handle. Peel potatoes and place in a large bowl. Use a potato masher to mash potatoes until smooth. Place the mashed potato in a sieve over a large bowl and use the back of a spoon to gently push the potato through the sieve. Place the bread in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the lemon juice, olive oil and garlic and process until well combined. Add the bread mixture to the mashed potato and stir until well combined. Taste and season with salt. Set aside until required.

  • Step 2

    Meanwhile, place the eggplant in a colander and sprinkle with 50g (1/4 cup) of salt. Set aside for 15 minutes. Rinse under cold water. Drain on paper towel.

  • Step 3

    Heat a large frying pan over medium-high heat. Add the pine nuts and cook, stirring, for 3 minutes or until toasted. Transfer to a large bowl. Heat 2 tablespoons of the oil in the same frying pan over medium-high heat. Add half the eggplant and cook, stirring, for 5 minutes or until tender and golden. Use a slotted spoon to transfer the eggplant to a plate lined with paper towel. Repeat with a further 2 tablespoons of the oil, the remaining eggplant and the capers, reheating oil between batches.

  • Step 4

    Preheat a chargrill on high. Add the eggplant mixture to the bowl with the pine nuts. Add parsley, green shallots and toss to combine. Season with salt.

  • Step 5

    Brush swordfish steaks on both sides with the remaining oil and season with salt and pepper. Cook, on preheated grill, for 2 minutes each side or until brown and just cooked through.

  • Step 6

    Spoon the skordalia onto plates. Top with eggplant salad and grilled swordfish. Serve with lemon wedges.

User Review
0 (0 votes)