Grilled Swordfish with Eggplant Salad

Name: Grilled Swordfish with Eggplant Salad
Yield: Serves 4
Ingredients: 1 cup, packed fresh cilantro leaves; 1/2 , medium red onion, coarsely chopped; 4 medium cloves, garlic, peeled; 1 teaspoon, ground cumin; 1 teaspoon, paprika; 1/4 teaspoon, cayenne pepper; 1/8 teaspoon, ground cinnamon; , Table salt; 3 tablespoons, lemon juice; 6 tablespoons, olive oil; 2 , swordfish steaks, each about 1 pound and 1 to 1 1/4 inches thick; , Ground black pepper; 1 , large eggplant, sliced crosswise into 1/2-inch rounds; 1 cup, cherry tomatoes, cut in half or in quarters if large; 1 (15-ounce) can, chickpeas, drained and rinsed

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Appears in Cook's Country August/September 2005

Grilled dinners are perfect summer fare, and with our recipe, this elegant dish is ready in about 30 minutes.

SERVES4

WHY THIS RECIPE WORKS

For our Grilled Swordfish with Eggplant Salad recipe, we gave a flavor boost to the fish with a paste prepared from cilantro, onions, garlic, and spices. The ingredients cooked over the hot fire and lent the fish rich flavor. We cooked the ...

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