Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And
Delicate swordfish wrapped in eggplant with fresh basil, complemented by vibrant peppers, cherry tomatoes, and lemon zest for a light, flavorful Mediterranean-inspired dish perfect for special occasions.
Ingredients
- 2 small eggplants (~1/2 lb. each) ⓘ
- 1 thick swordfish steak (~1 1/4 lb.) ⓘ
- 1/2 cup chopped fresh basil ⓘ
- 1 small lemon ⓘ
- 4 1/2 tablespoons olive oil, divided ⓘ
- 1 small red pepper, diced fine
- 1 small yellow pepper, diced fine
- 1 small zucchini, diced fine ⓘ
- 1/2 pint cherry tomatoes, peeled ⓘ
- Salt and pepper to taste ⓘ
- Several leaves fresh basil
Instructions
- Cut eggplant lengthwise into paper-thin slices.
- Cut the swordfish steak into 8 even sticks, about 3 to 4 inches long and 1 inch wide.
- Lay overlapping slices of eggplant on a work surface.
- Place one fish stick on top of the eggplant slices and wrap it completely.
- Season with salt and pepper, then sprinkle with 1 tablespoon of chopped fresh basil.
- Roll very tightly, trim the edges, and set aside on a plate with the seam side down.
- Refrigerate until ready to cook.
- Remove the peel from the lemon and julienne the peel, removing the white pith and section the lemon; set aside.
- Bring 1 quart of water to a boil over high heat.
- Add the lemon peel and boil for 2 minutes, then drain and rinse under cold water.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add diced red and yellow peppers and cook, stirring often, until softened.
- Add diced zucchini and cook until tender.
- Set aside the cooked peppers and zucchini.
Tips & Substitutions
To achieve the best texture, ensure your eggplant slices are paper-thin; this helps them wrap easily around the swordfish. If swordfish isn't available, you can substitute with tuna or salmon. Fresh basil adds a fragrant touch, but dried herbs could work in a pinch. For a twist, consider adding crumbled feta to the vegetable mix for an extra layer of flavor.
Serving Suggestions
Serve the swordfish wrapped in eggplant alongside a refreshing salad or a side of Bulgur Pilaf for a complete meal. A drizzle of lemon juice enhances the flavors beautifully. Pair with sautéed greens or Mediterranean recipes like Dolmathes for a well-rounded dining experience. Garnish with fresh basil leaves for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the wrapped swordfish in a skillet over low heat until warmed through, or bake in a preheated oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And contains roughly 202 calories, with 15g protein, 41g carbohydrates, and 4g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (108% of the Daily Value), and calcium (104% of the Daily Value). Note that it is relatively high in sodium, at 1837mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the wrapped swordfish in advance and store it in the refrigerator. Just be sure to cook it within 24 hours for the best flavor and texture. This makes it a great option for meal prep or entertaining.
What can I substitute for the swordfish?
If you can't find swordfish, tuna or salmon are excellent substitutes. Both offer a similar texture and flavor profile. Just ensure that the fish is cut into sticks that can be easily wrapped in the eggplant slices.
How do I ensure the eggplant is not bitter?
To reduce bitterness, sprinkle the sliced eggplant with salt and let it sit for about 30 minutes before rinsing and patting dry. This process draws out excess moisture and bitterness, resulting in a sweeter, more flavorful dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).