Fusilli with Grilled Swordfish, Eggplant and Tomatoes

Grilled swordfish and eggplant get tossed with tomatoes and fusilli for a Sicilian style pasta dish.


  • For the swordfish
  • 12 to 16 ozs swordfish steak
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • dash of salt
  • 2 small eggplants or 1 large, sliced semi-circles 1/2 inch thick
  • 2 cups diced tomatoes–high quality canned tomatoes or summer fresh tomatoes
  • 1 garlic clove minced
  • 1 tbsp parsley
  • 1 head of garlic, roasted (you can easily do this on the grill)
  • 12 ozs fusilli pasta
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup Pecorino Romano cheese
  • handful of sliced olives (optional)
  • extra cheese to pass at table


  1. Spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes.
  2. Preheat a grill to medium high. Spread the salted eggplant out in a grill pan or other such device to keep the eggplant from slipping through the grill grates. Coat with cooking oil spray. Place the grill pan on the grill to cook the eggplant.
  3. Turn the eggplant slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool. You can leave the grill on to be ready for the swordfish.
  4. When you put the eggplant on the grill, start a pot of water to boil for pasta and prepare the swordfish marinade. Combine the 1/4 olive oil, garlic, lemon juice and a dash of salt in a large bowl. Add the swordfish, and gently turn it over to coat it thoroughly. Let the fish marinade for 10 to 15 minutes at room temp.
  5. As the fish marinades, prep the tomatoes. Gently combine the diced tomatoes with 1 tbsp of olive oil, parsley, 1 clove of minced garlic, parsley and a dash of salt. Set aside.
  6. Put the pasta on to cook just before you start grilling the swordfish.
  7. Remove the swordfish from the marinade, and gently shake off the excess marinade. Reserve the marinade. Place the swordfish on a the grill, and grill covered on medium high for about 6 minutes. Turn the swordfish over, and grill until just cooked through, which will take about 6 more minutes. When the fish is done, place on a platter and loosely cover with aluminum foil to keep warm as you put together the pasta dish.
  8. When the pasta is cooked to your liking, drain it and combine with 1 tbsp olive oil, the roasted garlic (squeezed out of the garlic skin after it has cooled enough to work with) and eggplant. Next stir in the cheese and olives, followed by one-half of the tomato mixture, saving the other half of the tomatoes to top off the dish.
  9. To plate the dish, divide swordfish to have a piece ready for each diner. Plate a serving of pasta, followed by a piece of swordfish, then spread some of the reserved fresh tomato topping over the swordfish. A tablespoon or so is good to start, and pass the tomatoes along with romano cheese for additional toppings. Enjoy!
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