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Swordfish and Eggplant Bundles with Artichokes, Mint, and Garlic Recipe

Swordfish and Eggplant Bundles with Artichokes, Mint, and Garlic Recipe

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Swordfish and Eggplant Bundles with Artichokes, Mint, and Garlic

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Ingredients:

Serving

1 medium eggplant , sliced lengthwise into paper thin slices
2 tbsp extra virgin olive oil, divided
2 clove garlic, minced
1 cup chopped boxed tomatoes ( pomi brand)
1 cup strained boxed tomatoes ( pomi brand)
2 tbsp chopped basil
2 tbsp pine nuts
1/2 tsp sea salt, divided
1/8 tsp freshly crushed pepper
1 dash(es) crushed dried red chili flakes
2 (3/4 lb) boneless swordfish fillets
8 baby artichokes, peeled and trimmed
juice of 1 lemon ( only if using fresh artichokes)
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1/2 tsp sea or kosher salt
1/8 tsp freshly ground black pepper
1 cup mint, finely chopped
1 pinch crushed red chili flakes

Directions:

Preheat broiler and place eggplant slices on a baking sheet. Brush with 1 tablespoon olive oil and bake for a few minutes until tender and cooked through. Remove from oven and set aside.
Heat remaining 1 tablespoon 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 teaspoon salt, pepper, chili and chili flakes, stir, and cover. Reduce heat to low and simmer for 5 minutes.
In the meantime, 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 into a very thin, even (1/4-inch) thickness. 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. Top each piece 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 into simmering sauce. Cover and cook for 10-15 minutes, turning once, or until fish is cooked through.
Transfer fish to a serving platter, remove skewers, and top with remaining sauce.
Serve remaining eggplant slices along the sides of the dish.
To make the artichokes:
Soak the artichokes in water to clean, drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes.
Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower and the tough, dark leaves should all be removed leaving only lighter colored more tender leaves). If tough, dark green leaves remain, peel those as well.
Add juice of 1 lemon to a bowl full of cold water and place lemons inside to avoid discoloration. Bring a large pot of water to a boil, and add cleaned artichokes.
Bring to boil on high heat. Reduce heat to medium low and simmer 15-20 minutes or until tender. Drain artichokes and set aside. In the meantime, heat olive oil in a large, wide skillet over medium heat. When oil coats the bottom of the pan and begins to release its aroma, add garlic.
Reduce heat to low and cook garlic just until it begins to release its aroma before it turns color. Add artichokes, salt, and pepper, and fry for a minute on each side until golden. Serve with Swordfish and Eggplant Bundles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1056.37 Kcal (4423 kJ)
Calories from fat	587.76 Kcal
		% Daily Value*
Total Fat	65.31g	100%
Cholesterol	149.66mg	50%
Sodium	1461.99mg	61%
Potassium	2544.17mg	54%
Total Carbs	57.15g	19%
Sugars	11.36g	45%
Dietary Fiber	28.48g	114%
Protein	67.09g	134%
Vitamin C	52.6mg	88%
Vitamin A	3mg	99%
Iron	359.9mg	1999%
Calcium	284.6mg	28%

Amount Per 100 g
Calories	130.97 Kcal (548 kJ)
Calories from fat	72.87 Kcal
		% Daily Value*
Total Fat	8.1g	100%
Cholesterol	18.55mg	50%
Sodium	181.26mg	61%
Potassium	315.42mg	54%
Total Carbs	7.09g	19%
Sugars	1.41g	45%
Dietary Fiber	3.53g	114%
Protein	8.32g	134%
Vitamin C	6.5mg	88%
Vitamin A	0.4mg	99%
Iron	44.6mg	1999%
Calcium	35.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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