Grilled Swordfish with Eggplant Salad

Name: Grilled Swordfish with Eggplant Salad
Yield: Serves 4
Ingredients: 1 cup, packed fresh cilantro leaves; 1/2 , medium red onion, coarsely chopped; 4 medium cloves, garlic, peeled; 1 teaspoon, ground cumin; 1 teaspoon, paprika; 1/4 teaspoon, cayenne pepper; 1/8 teaspoon, ground cinnamon; , Table salt; 3 tablespoons, lemon juice; 6 tablespoons, olive oil; 2 , swordfish steaks, each about 1 pound and 1 to 1 1/4 inches thick; , Ground black pepper; 1 , large eggplant, sliced crosswise into 1/2-inch rounds; 1 cup, cherry tomatoes, cut in half or in quarters if large; 1 (15-ounce) can, chickpeas, drained and rinsed

Main Courses
Fish & Seafood
Grilling & Barbecue
30-Minute Suppers

Appears in Cook's Country August/September 2005

Grilled dinners are perfect summer fare, and with our recipe, this elegant dish is ready in about 30 minutes.

SERVES 4

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