This recipe for Grilled Swordfish and Eggplant with Fusilli and Tomatoes was too good not to share! I was glad to see that the #SundaySupper BBQ Party is featuring a wide array of dishes beyond true “barbecue”, so that I could bring this recipe to the virtual party. Thanks to Jenny from the Messy Baker and Melanie from Melanie Makes for co-hosting the event.
Inspired by the flavors of Sicily, this dish was so fresh tasting with awesome tomatoes and plenty of garlic to punch up the flavor of grilled swordfish and eggplant. A certain someone in our house who often passes on the seafood options was very enthused about how the swordfish tasted in this dish.
Not a fan of eggplant? I wasn’t either, until I learned to salt it, then grill as I do here. If you’re already a fan, that’s just another reason to make this soon! But please, if you come upon this dish later after tomatoes have gone out of season, please do not make this dish with hardened tomatoes found in the grocery stores in the winter! This is meant to be enjoyed in the summer only, with those awesome tomatoes just starting to roll in. I used a tasty heirloom variety. Enough preliminaries, on with the tasty details!
For the swordfish
12 to 16 ozs swordfish steak
¼ cup extra virgin olive oil
1 garlic clove, minced
1 tablespoon lemon juice
dash of salt
Veggies and pasta
2 small eggplants, sliced semi-circles ½ inch thick
2 medium good quality summer tomatoes, diced
1 garlic clove minced
1 tablespoon parsley
1 head of garlic, roasted (you can easily do this on the grill)
12 ozs fusilli pasta
2 tablespoon extra virgin olive oil
salt and pepper to taste
¼ cup feta cheese
extra parmesan cheese to pass at table
First, spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and aborb the salt for at least 30 minutes. I’ve found this salting process to be a key factor in getting me to add eggplant to the list of veggies I enjoy.
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. Turn the 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 caremelize. Remove the eggplant from the grill and set aside to cool. Note: you can grill the eggplant directly on the grill if you don’t have anything to put them in, but you’d want to use whole circle slices and turn them carefully. You can leave the grill on to be ready for the swordfish.
When you put the eggplant on the grill, start a pot of water to boil for pasta and prepare the swordfish marinade. Combine the ¼ 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.
As the fish marinades, prep the tomatoes. Gently combine the diced tomatoes with 1 tablespoon of olive oil, parsley, 1 clove of minced garlic and a dash of salt. Set aside.
Put the pasta on to cook just before you start grilling the swordfish. 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. Keep in mind the fish will cook a bit more while resting and you don’t want to overcook it. Our swordfish steak was about an 1 ½ inches thick, if yours is different that would impact the cooking time a bit.
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. When the pasta is cooked to your liking, drain it and combine with 1 tablespoon 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 feta cheese and olives, followed by one-half of the tomato mixture, saving the other half of the tomatoes to top off the dish. Bolded that step because the fresh tomato topping is key to taste and presentation!
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. A tablespoon or so is good to start, and pass the tomatoes along with parmesan cheese for additional toppings. Enjoy!
Be sure to check out all these tasty creations from my fellow #SundaySupper bloggers!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
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