Smoked swordfish marinated with oranges and served with grilled eggplant, a refined and delectable dish, perfect for Valentine’s Day. I found this recipe in a very chic restaurant here in Calabria, ordering a seafood appetizer I was served among the various courses a delicious slice of smoked swordfish marinated with orange, with orange slices on the plate and grilled eggplant, I liked it so much that I wanted to recreate it at home, and let me tell you, it turned out even more delightful, and I who had underestimated smoked swordfish, always preferring smoked salmon, and instead, in this way, the flavor is greatly enhanced, and we liked it so much that I made another recipe with it, which I will reveal to you in a few days, as soon as I have also uploaded the recipe for the donuts you are waiting for.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Marinated Smoked Swordfish with Oranges and Grilled Eggplant
- 1 black oval eggplant
- 7 oz smoked swordfish
- to taste extra virgin olive oil
- to taste apple cider vinegar
- juice of 1 orange
- to taste salt
- to taste dried oregano
- to taste parsley
Tools to Prepare Marinated Smoked Swordfish
- 1 Electric Grill
- 1 Knife
- 1 Cutting Board
- 1 Small Bowl
- 1 Spoon
Preparation Steps for Orange Marinated Smoked Swordfish
Wash and dry the eggplant, slice it into slices about a 1/3 inch thick, or a little less, all equal. Heat the non-stick electric grill at maximum temperature, and cook all the slices, a few at a time. There is no need to oil the grill if it is new or well maintained, perfectly intact, otherwise, lightly oil it at the start.
Let the grilled eggplants cool. Meanwhile, in a small bowl, prepare the dressing with olive oil, a little vinegar, a little orange juice, salt, and oregano. Mix and dress the eggplants with this dressing, leaving a bit for the swordfish.
Arrange all the eggplants on a serving tray, dressed with the flavored oil, and place the marinated swordfish slices on top. Add a little more orange juice to the small bowl, and dress the swordfish. Let it soak up the flavors a bit before serving, garnished with fresh orange slices. Add some chopped parsley for a touch of color, not too finely chopped.
Even in the restaurant, they served it with an orange slice, placed directly under the eggplant slice, but I preferred to put them next to it.
The eggplants can be prepared and dressed even the day before, and then the smoked swordfish is added at the last moment.
