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Grilled Swordfish Paillard With Grilled Eggplant, Peppers and Sweet Corn Salad, and Garden Herb Aioli

SERVINGS
Serves 6 Servings
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

Marinate and grill swordfish:
  • 3 pound swordfish
  • 2 pound lemons
  • 1 clove garlic
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon greek oregano
Grilled Vegetable Salad
  • 3 pound swordfish
  • 2 pound lemons
  • 1 clove garlic
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon greek oregano
  • 4 eggplants
  • 2 yellow zucchini
  • 2 green zucchini
  • 2 yellow peppers
  • 2 red peppers
  • 2 green peppers
  • 4 ear corn
  • 2 clove garlic
  • 4 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon basil leaves
  • 1 tablespoon fresh oregano
Garden Herb Aioli
  • 3 pound swordfish
  • 2 pound lemons
  • 1 clove garlic
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon greek oregano
  • 4 eggplants
  • 2 yellow zucchini
  • 2 green zucchini
  • 2 yellow peppers
  • 2 red peppers
  • 2 green peppers
  • 4 ear corn
  • 2 clove garlic
  • 4 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon basil leaves
  • 1 tablespoon fresh oregano
  • 1 clove garlic
  • 2 clove egg yolks
  • 1 cup extra virgin olive oil
  • 1 teaspoon water
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoon capers
  • 2 teaspoon chives
  • 2 teaspoon basil
  • 2 tablespoon arugula and watercress
  • 1/2 teaspoon thyme
  • 4 tablespoon parsley

Preparation

Baking Directions:

Marinate and grill swordfish1. Add lemon, garlic, olive oil, salt, pepper and oregano to a bowl and mix thoroughly.

Brush swordfish paillards with marinade and set aside.

2.

Set grill to high heat.

3. Grill swordfish approximately 3 minutes on each side.

4. Remove from grill, place on platter and top with marinated grilled vegetable salad and serve with herb aioli.

(See recipes below.)

Grilled Vegetable Salad 1. Grill peppers on all sides until skin is totally blackened.

Place in a bowl, cover with Saran wrap and set aside to cool.

2. When peppers have cooled, peel off skin, remove seeds and stalks, and divide peppers into quarters, then eights.

3. Grill zucchini and eggplant equally on both sides and let cool.

4.

Grill corn on all sides.

Stand corn upright in a bowl and with a small sharp knife, remove kernels from cob, by cutting straight down the length of the cob.

5. Put all cooked vegetables in a large bowl.

6. Combine the garlic, vinegar, olive oil, basil and oregano, and toss lightly with salt and pepper.

Garden Herb Aioli 1. Place egg yolks, water and lemon in a blender.

Place top on blender and blend at medium speed for 30 seconds.

2. Add capers and garlic, and continue to blend.

3. Remove lid and then drop by drop, slowly add extra virgin olive oil until mixture begins to thicken, then start adding all your herbs.

If aioli starts to get too thick, thin with just a few drops of water, or until aioli is the consistency of mayonnaise.

Season with salt and pepper to taste.

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