• Grilled swordfish and aubergines • 800 g swordfish in pavé • 4 Chinese aubergines (or 2 classic aubergines) • 1 lemon • Olive oil • Oregano
• Smoked chili powder • Salt, pepper
• 300 g cherry tomatoes • 150 g green olives without stones • 30 g sugar • 20 g liquid honey
• 20 g balsamic vinegar • 30 g olive oil • 1 bunch basil • Salt, pepper
• 30 g pine nuts • 1 organic lemon
Cut the Chinese aubergines into quarters or cut approx. 1 cm thick slices for classic aubergines. Cut out the flesh with the point of a small knife, then arrange them in a large dish with the swordfish steaks. Sprinkle everything with lemon juice, olive oil, add salt and pepper, smoked pepper powder and oregano. Spread this mixture carefully by hand over the swordfish patties and aubergines. Leave to marinate for 1 hour, covered, in the fridge.
Combine all the ingredients in a small saucepan, leave the cherry tomatoes whole and roughly chop the basil. Season and then bring to a boil over medium heat. Then lower the heat and simmer for about 1 hour. Mix well, check the seasoning and keep warm.
At the same time, preheat the oven to 180°C, then bake the pine nuts laid flat on a baking sheet lined with baking paper for approximately 10 minutes.
Arrange the swordfish steaks and aubergines on your grill or a very hot grill to sear them. Let the swordfish fry for about 3 minutes on each side. It should be very slightly pink in the middle to retain its softness. The cooking time for Chinese eggplants will be about the same, as their flesh is very thin and tender. For classic aubergines, the cooking time is slightly longer; then keep your fish warm under aluminum foil.
In a large round plate, arrange 4 pieces of Chinese aubergine in a fan shape or 2 slices of classic aubergine. Place the grilled swordfish steak on top, then a nice spoonful of marmalade. Finish with a few toasted pine nuts and a few slices of lemon!