Smoked swordfish marinated with orange and served with grilled eggplant, a refined and delicious dish, perfect for any special occasion. I found this recipe at a very chic little restaurant here in Calabria, ordering a seafood appetizer I was served a delicious slice of smoked swordfish marinated with orange, with slices of orange on the plate and grilled eggplant, I liked it so much that I wanted to recreate it at home, and I must say, it turned out even more delicious, and I had underestimated smoked swordfish, always preferring smoked salmon, but this way the flavor is greatly enhanced and we liked it a lot, so much so that I made another recipe, which I will reveal in a few days, as soon as I have uploaded the recipe for cream-filled doughnuts that you are waiting for.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Smoked Swordfish Marinated with Oranges and Grilled Eggplant
- 1 black oval eggplant
- 7 oz smoked swordfish
- to taste extra virgin olive oil
- to taste apple vinegar
- juice of 1 orange
- to taste salt
- to taste dried oregano
- to taste parsley
Tools to Prepare the Smoked Marinated Swordfish
- 1 Electric griddle
- 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 half an inch thick, all the same. Heat the non-stick electric griddle to maximum temperature, and cook the slices a few at a time. There’s no need to grease the griddle if it is new or well-maintained, perfectly intact, otherwise grease it at the beginning with a little oil.
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 use this dressing to dress the eggplants, leaving some for the swordfish.
Arrange all the eggplants on a serving platter, dressed with flavored oil, and place the marinated swordfish slices on top. Add a little more orange juice to the bowl, and dress the swordfish. Let it marinate a bit before serving garnished with fresh orange slices. Add some chopped but not too finely parsley for a touch of color.
Even at the restaurant, they served it with an orange slice, placed directly under the eggplant slice, I preferred to place them next to each other.
The eggplants can be prepared and dressed the day before, and the smoked swordfish is added at the last moment.
