Grilled Swordfish with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Swordfish is wonderfully meaty and takes beautifully to grilling, while the roasted aubergine becomes silky and sweet. I love that swordfish is packed with omega 3 fatty acids that are great for your heart, and the whole dish feels elegant without requiring any complicated techniques. The garlic, oregano, and fresh lemon tie everything together in the most delicious way.
Ella x
Ingredients
- 4 pieces (6 oz each)swordfish steaks(about 1.5 inches thick)
- 2 mediumaubergine(cut lengthwise into 0.5-inch slabs)
- 6 tablespoonsextra virgin olive oil
- 2fresh lemon(zest and juice)
- 4garlic cloves(minced)
- 3 tablespoonsfresh oregano(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Pat swordfish steaks dry with paper towels and brush both sides generously with 2 tablespoons of olive oil. Season with half the salt and pepper. Set aside at room temperature for 10 minutes.
Tip: Bringing fish to room temperature ensures even cooking throughout.
- 2
Arrange aubergine slabs on a flat surface and brush both sides with 2 tablespoons of olive oil. Season with remaining salt, pepper, and half the oregano. Let sit for 5 minutes.
Tip: Salting the aubergine helps draw out moisture and prevents a soggy texture.
- 3
Preheat your grill to medium-high heat (about 400°F). Grill aubergine slabs for 4-5 minutes per side until golden and tender, with nice char marks. Transfer to a warm plate and cover loosely.
- 4
In a small bowl, whisk together remaining 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, remaining oregano, and red pepper flakes. Set this herb oil aside.
Tip: Preparing the herb oil ahead allows flavors to meld while you cook the fish.
- 5
Place swordfish steaks directly on the grill grates. Cook for 6-7 minutes without moving them, until a golden crust forms and grill marks are visible.
Tip: Resist the urge to flip too early; swordfish needs time to develop a flavorful crust.
- 6
Carefully flip the steaks and pour half the wine around them on the grill. Cook for another 5-6 minutes until the fish is opaque throughout and flakes easily when tested with a fork.
Tip: The wine adds moisture and prevents the steaks from drying out.
- 7
Transfer grilled swordfish and aubergine to serving plates, arranging them together. Drizzle the herb oil generously over both components and sprinkle with extra fresh oregano if desired.
Tip: The herb oil is the finishing touch that ties all the flavors together beautifully.
- 8
Serve immediately while everything is hot, with lemon wedges on the side for additional brightness.
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