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Grilled Swordfish with Eggplant Salad

From

August/September 2005

Grilled Swordfish with Eggplant Salad

For our Grilled Swordfish with Eggplant Salad recipe, we gave a flavor boost to the fish with a paste prepared from cilantro, onions, garlic, and spices. The ingredients cooked over the hot fire and lent the fish rich flavor. We cooked the fish and eggplant simultaneously over a hot grill. We removed the fish when the interior was just opaque because it continued to cook a little from residual heat. We rinsed the chickpeas well before adding them to the salad to remove any tinny flavor the beans may have picked up from the can.

Serves 4

Halibut or salmon steaks can be substituted for the swordfish.

Ingredients

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