Swordfish with eggplant and bell pepper compote(Par le Chef Delhaize)
| Catégorie: | Plat principal Espadon BBQ |
| Saisons | |
| Cuisine Type | Française |
| Tags: |
Ingrédients
Pour
4
Personnes
Zwaardvis
| 1 kg Swordfish |
| Salt and pepper |
| 1 Lemon |
| 3 el Parsley leaf, minced |
| Olive oil |
Aubergine compote
| 2 Bay leaves |
| 50 g Onion, Finely choped |
| 1 clove of Garlic |
| 120 g Bell pepper mix, in cubes |
| 1 Eggplant |
| 2 Tomatoes, in cubes |
| 1 tbsp Brown sugar |
| 1 tl fresh Oregao, finely chopped |
| 4 el Kalamta Olives |
| 7 el Olive oil |
Swordfish with eggplant and bell pepper compote Instructions
- Prepare the marinade:
- wash the fish and pat it dry with kitchen paper.
- Put the lemon juice, salt, pepper and 4 tablespoons of olive oil in a small bowl.
- Add the leaf parsley.
- Brush the slices of swordfish with a brush with this mixture.
- Place half a bay leaf on each cut.
- Lay the slices of fish on top of each other and let them marinate for 10 minutes.
- Prepare the eggplant and bell pepper compote:
- heat the oil in a thick-bottomed casserole.
- Bake the onion, garlic and diced bell pepper for 2 minutes. Set aside.
- Bake the eggplant cubes for 5 minutes until tender.
- Add the onion, garlic and bell pepper to the eggplant cubes.
- Add the tomato, sugar and oregano cubes. Mix well. Add salt and pepper.
- Let it simmer for about 3 minutes.
- Set aside and keep warm.
- Preheat the grill. Dab the slices of swordfish. Coat the grill with olive oil. Let grill for 2 minutes on each side.
- Divide the slices of swordfish on the plates with the eggplant compote. Pour a dash of olive oil over it. Garnish with kalamata olives.
Grill the swordfish