Swordfish with eggplant and bell pepper compote
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Tasty swordfish on the BBQ with a southern compote.
 

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Catégorie: Plat principal Espadon BBQ
Saisons
Cuisine Type Française
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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

  1. 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.
  2. 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.
    Grill the swordfish
    • 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.
     

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