Swordfish and Eggplant Bundles with Artichokes, Mint, and Garlic
Fresh ingredients are imperative in this delicious Mediterranean meal which combines the ancient Italian affinity for artichokes, garlic, and mint with swordfish and eggplant which were introduced to Italy in the 9th century. While these dishes are spectacular on their own, they make a triumphant combination. This is a great meal for entertaining. Recipe from Harris Teeter's Fresh Catch Newsletter.
- For the swordfish and eggplant bundles:
- 1 medium eggplant, sliced lengthwise into paper thin slices
- 2 tablespoon(s) extra virgin olive oil, divided
- 2 clove(s) garlic, minced
- 1 cup(s) chopped boxed tomatoes (Pomi brand)
- 1 cup(s) strained boxed tomatoes (Pomi brand)
- 2 tablespoon(s) chopped basil
- 2 tablespoon(s) pine nuts
- 1/2 teaspoon(s) sea salt, divided
- 1/8 teaspoon(s) freshly crushed pepper
- 1 dash(es) crushed dried red chili flakes
- 2 (3/4 pound) boneless swordfish fillets
- For the artichokes:
- 8 baby artichokes, peeled and trimmed or 2 cans reduced sodium artichokes, drained
- Juice of 1 lemon (only if using fresh artichokes)
- 3 tablespoon(s) extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon(s) sea or kosher salt
- 1/8 teaspoon(s) freshly ground black pepper
- 1 cup(s) mint, finely chopped
- 1 pinch(s) crushed red chili flakes
- Preheat broiler and place eggplant slices on a baking sheet. Brush with 1 tablespoon olive oil and bake for a few minutes until tender and cooked through. Remove from oven and set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook until it releases its aroma- do not let garlic turn brown.
- Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 teaspoon salt, pepper, chili and chili flakes, stir, and cover. Reduce heat to low and simmer for 5 minutes.
- In the meantime, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat edged meat hammer to pound fish into a very thin, even (1/4-inch) thickness. Check under the wax paper from time to time to make sure that fish is not tearing.
- Cut each piece in half to make 4 pieces. Top each piece with thin layers of the eggplant slices. (If you have extra eggplant slices, reserve them as a garnish).
- Starting at the wide end, roll up fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls.
- Slowly remove lid from tomato sauce and add rolls into simmering sauce. Cover and cook for 10-15 minutes, turning once, or until fish is cooked through.
- Transfer fish to a serving platter, remove skewers, and top with remaining sauce.
- Serve remaining eggplant slices along the sides of the dish.
- To make the artichokes:
- Soak the artichokes in water to clean, drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes.
- Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower and the tough, dark leaves should all be removed leaving only lighter colored more tender leaves). If tough, dark green leaves remain, peel those as well.
- Add juice of 1 lemon to a bowl full of cold water and place lemons inside to avoid discoloration. Bring a large pot of water to a boil, and add cleaned artichokes.
- Bring to boil on high heat. Reduce heat to medium low and simmer 15-20 minutes or until tender. Drain artichokes and set aside. In the meantime, heat olive oil in a large, wide skillet over medium heat. When oil coats the bottom of the pan and begins to release its aroma, add garlic.
- Reduce heat to low and cook garlic just until it begins to release its aroma before it turns color. Add artichokes, salt, and pepper, and fry for a minute on each side until golden. Serve with Swordfish and Eggplant Bundles.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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