Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

Name: Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Canola oil, for brushing; 1 Tbsp Dijon mustard; 3 Japanese eggplants, halved; 2 Tbsps honey; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 2 smalls poblano chiles; 1 red bell pepper; 680 grams swordfish fillet; 2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves; 59 milliliters chardonnay vinegar; 1 large bunch watercress, chopped

Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette is a main course that serves 6. One serving contains 412 calories, 25g of protein, and 26g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of poblano chiles, honey, japanese eggplants, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Honey

Thyme

Equipment you will use

Whisk

Bowl

Heat a charcoal or gas grill to high for direct grilling.

Equipment you will use

Grill

Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Canola Oil

Eggplant

Poblano Pepper

Thyme

Equipment you will use

Grill

Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.

Ingredients you will need

Eggplant

Wrap

Equipment you will use

Plastic Wrap

Grill

Bowl

Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.

Ingredients you will need

Salt And Pepper

Thyme

Canola Oil

Swordfish

Equipment you will use

Grill

Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Poblano Pepper

Equipment you will use

Bowl

Add the watercress.

Ingredients you will need

Watercress

Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Put the fish on a large platter.

Ingredients you will need

Fish

Drizzle over the remaining dressing and top with the salad.

Serve.

Equipment

Ingredients

Servings:

6servings

Canola oil, for brushing 1Tbsp

Dijon mustard 3

Japanese eggplants, halved 2Tbsps

honey 6servings

Kosher salt and freshly ground black pepper 118milliliters

extra-virgin olive oil 2smalls

poblano chiles 1

red bell pepper 680grams

swordfish fillet 2teaspoons

finely chopped fresh thyme, plus 2 teaspoons whole leaves 59milliliters

chardonnay vinegar 1large bunch

watercress, chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Laguna Winery Russian River Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Laguna Winery Russian River Chardonnay

Nestled in the heart of the Russian River Valley, Laguna Ranch Vineyard has been home to world-class Chardonnay for the past 30 years. The vineyard owes its long growing season to the cool fog that rolls in from the Pacific Ocean, giving our Chardonnay grapes a delicate balance between crisp acidity and ripe fruit flavors. An elegant expression of its namesake vineyard, Laguna Ranch Vineyard Chardonnay is an exceptionally well-balanced and luxurious wine. Opens with notes of apple, pear, quince and tangerine, framed by sweet undertones of Asian spice. Well balanced and rich, this Chardonnay has an expressive mouthfeel and a layered, lingering finish.