Grilled Swordfish with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve immediately while everything is hot, with lemon wedges on the side for additional brightness.