Sunday, 22 November 2015

Grilled Swordfish with Goat's Cheese and Aubergine Caviar

I splashed out a couple of weeks ago and bought myself some swordfish steaks. I am trying to use up stuff I already have and I had aubergines from the garden and goat's cheese in the fridge so this was an easy choice. It was easy to make and not too bad, not the best things ever but I quite liked the combination of the aubergine and the fish. I served it with crushed new potatoes and green veg.

Grilled Swordfish with Goat's Cheese and Aubergine Caviar (from Leith's Fish Bible)
(Serves 4)

4 swordfish steaks
olive oil
110g goat's cheese, thinly sliced

For the aubergine caviar
4 medium aubergines
4 tbsp extra-virgin olive oil
4 garlic cloves
2tbsp chopped parsley
salt and pepper
1 tbsp olive oil
lemon juice

Preheat the oven to 190C.

Brush the aubergines with a little oil and bake for 20 mins, then add the garlic. Bake for 20-30 mins until soft. Remove from the oven. Allow to cool.

Skin the garlic and put into a food processor with the aubergine, parsley, salt and pepper. Whizz to a smooth puree. Gradually beat in the remaining oil and when the mixture is stiff, stir in the lemon juice to taste and season with salt and pepper.

Preheat the grill.

Brush the swordfish steaks with oil and season. Place on the grill rack and grill for 4 mins each side or until the fish is cooked.

Divide the goat's cheese between the swordfish steaks. Grill for a further 2 mins, cheese side up until the cheese has started to soften.

Serve the swordfish with the caviar.

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