Grilled Swordfish With Charred Eggplant-Pepper Salad
Meaty swordfish steaks get a quick char on a two-zone grill, paired with a vibrant warm salad of charred eggplant, poblano, and red pepper bound by a Dijon-thyme vinaigrette. The contrast of smoky vegetables, tender fish, and peppery watercress makes this an elegant but straightforward summer main. Serve for dinner parties or weeknight entertaining when you want restaurant-quality results without fuss. This version relies on high-heat grilling technique and balances richness with bright acidity.
Ingredients
- 3 tablespoon white wine vinegar, preferably Chardonnay
- 1 ½ tablespoon honey
- 2 ¼ teaspoon Dijon mustard
- 1 ½ teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh thyme, whole leaves
- 1 ½ teaspoon kosher salt, divided, plus more to taste
- ¾ teaspoon freshly ground black pepper, divided, plus more to taste
- ⅓ cup extra-virgin olive oil
- 3 Japanese eggplants, halved lengthwise, quartered if largeglobe eggplant1 large=3 Japanesetexture
cook slightly longer, may need quartering
- 1 poblano chile, large
- 1 red bell pepper, medium
- 1 tablespoon canola oil, for grilling vegetables
- 1 bunch watercress, large, stems removed
- 1 ½ pound swordfish steakhalibut or mahi-mahi1:1neutral
firm white fish alternative
- 2 tablespoon canola oil, for grilling fish
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, whole leaves
Instructions
- 1
Whisk vinegar, honey, mustard, chopped thyme, half teaspoon salt, and quarter teaspoon pepper in a bowl until combined.
- 2
Slowly whisk in olive oil until dressing is creamy and emulsified.
- 3
Set up grill with two heat zones: high on one side, medium on the other.
- 4
Brush eggplants, poblano, and bell pepper with canola oil.
- 5
Scatter whole thyme leaves over vegetables and season with 1 teaspoon salt and half teaspoon pepper.
- 6
Grill poblano and bell pepper over high heat until charred on all sides.
- 7
Transfer poblano and bell pepper to a bowl, cover with plastic wrap, and let cool until peelable.
- 8
Meanwhile, grill eggplants until charred and tender, moving to cooler zone if browning too quickly.
- 9
Transfer eggplants to cutting board and chop into bite-size pieces.
- 10
Brush swordfish on both sides with canola oil and season with salt and pepper.
- 11
Sprinkle both sides with whole thyme leaves.
- 12
Oil grill grates with a paper towel dipped in remaining canola oil.
- 13
Grill swordfish over high heat until charred on both sides.
- 14
Move swordfish to cooler zone and continue grilling until cooked through.
- 15
Peel, seed, and finely chop the cooled poblano and bell pepper.
- 16
Combine chopped eggplants, poblano, and bell pepper in a large bowl.
- 17
Season vegetable mixture with salt and pepper to taste.
- 18
Add watercress and toss with about half the dressing.
- 19
Taste and adjust seasoning as needed.
- 20
Place swordfish on a platter, drizzle with remaining dressing, and serve with salad.
Tips
Use a two-zone grill fire to avoid overcooking delicate swordfish: sear hard on high heat, finish gently on medium heat.
Covering hot peppers with plastic wrap traps steam and loosens the skin for easier peeling.
Make the vinaigrette ahead and toss vegetables while still warm so they absorb the dressing better.
Good to Know
Refrigerate cooked fish and salad separately in airtight containers up to 2 days. Do not freeze cooked swordfish (becomes dry). Dressing keeps 1 week refrigerated.
Make dressing up to 1 day ahead. Prep vegetables (cut, oil, season) up to 4 hours ahead. Grill components up to 2 hours ahead and serve at room temperature, or reheat gently.
Serve warm or at room temperature. Pairs well with crusty bread and a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Common Mistakes
Do not skip the two-zone grill setup to avoid charring fish exterior while leaving interior raw.
Do not skip covering peppers with plastic wrap to avoid struggling to peel them while hot.
Do not overcrowd the grill to avoid uneven cooking and steaming instead of charring.
Substitutions
firm white fish alternative
slightly less oak, more subtle
cook slightly longer, may need quartering
FAQ
Can I cook this on a stovetop grill pan or cast iron?
Yes. Use high heat on a well-oiled cast iron skillet or grill pan. Sear swordfish 2-3 minutes per side, then finish in a 200C oven. Vegetables can be charred in batches, but won't get the same smoky depth as an outdoor grill.
What if I don't have Japanese eggplants?
One medium globe eggplant halved and quartered works fine. It will take slightly longer to char (6-8 minutes total) and has more seeds, so scoop some out if desired. Baby eggplants are also suitable.
How long can I keep leftovers and can I freeze them?
Store fish and salad separately in the fridge for up to 2 days. Don't freeze cooked swordfish as it becomes mushy and dry. Salad alone keeps 1 day but watercress wilts; eat within hours for best texture.