Sicilian Swordfish And Eggplant Bundles

Sicilian Swordfish And Eggplant Bundles
Summary

Swordfish and eggplant are culinary ingredients that Sicilians inherited when they were under Arab rule. Before the arrival of the Arabs, swordfish was not eaten because of its reputation as being extremely difficult to catch. Sicilian fisherman learned how to catch swordfish from the Arabs. Even today, Sicilian fisherman use Arabic words instead of Italian ones when fishing. Serve this delightful dish with Baby Artichokes with Herb Sauce

  • Servings
    4 Servings
  • Serving size
    1 bundle
Dinner Lunch Main Dish Italian Mediterranean Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 bundle
  • Amount per serving Calories 250

  • Total Fat 13g
    • Saturated Fat 2g
  • Cholesterol 35mg
  • Sodium 410mg
  • Total Carbohydrate 14g
    • Dietary Fiber 4g
    • Total Sugars 7g
  • Protein 19g
Dinner Lunch Main Dish Italian Mediterranean Seafood
Ingredients

Ingredients

  • medium eggplant (sliced lengthwise into paper-thin slices)
    1
  • extra virgin olive oil (divided)
    2 tbsp
  • garlic (minced)
    2 clove
  • boxed tomatoes (chopped)
    1 cup
  • boxed tomatoes (strained)
    1 cup
  • basil (freshly chopped)
    2 tbsp
  • pine nuts
    2 tbsp
  • sea salt (divided)
    1/2 tsp
  • pepper (freshly grated)
    1/8 tsp
  • Dash crushed red pepper flakes
    1
  • swordfish fillets (boneless, divided into 2 filets)
    12 oz
Directions

Directions

  1. Preheat broiler. Place eggplant slices on a baking sheet. Brush with 1 Tbsp olive oil, and bake for a few minutes until tender and cooked through. Remove from oven, and set aside.

  2. Heat remaining 1 Tbsp olive oil in a large skillet over medium heat. Add garlic, and cook until it releases its aroma. Do not let garlic turn brown. Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 tsp salt, pepper, and pepper flakes. Stir and cover. Reduce heat to low. Simmer for 5 minutes.

  3. Meanwhile, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat-edged meat hammer to pound fish until they are very thin, about 1/4 inch. Check under the wax paper from time to time to make sure that fish is not tearing. Cut each piece in half to make 4 pieces.

  4. Top each piece of fish with thin layers of the eggplant slices. (If you have extra eggplant slices, reserve them as a garnish). Starting at the wide end, roll up fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls. Slowly remove lid from tomato sauce, and add rolls to simmering sauce. Cover, and cook for 10-15 minutes, turning once, or until fish is cooked through.

  5. Transfer fish to a serving platter, remove skewers, and top with remaining sauce. Season with remaining 1/4 tsp salt, if desired. Serve remaining eggplant slices along the sides of the dish.

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