1 large eggplant (400g)
1/2 cup plus 1 tablespoon olive oil
1 whole garlic clove
2 swordfish fillets (1kg)
1/2 cup all-purpose flour
24 black olives
1/2 cup dry white wine
Thyme
Salt and pepper to taste
1 large eggplant (400g)
1/2 cup plus 1 tablespoon olive oil
1 whole garlic clove
2 swordfish fillets (1kg)
1/2 cup all-purpose flour
24 black olives
1/2 cup dry white wine
Thyme
Salt and pepper to taste
Peel the eggplant and cut it into cubes
In a frying pan, sauté the eggplant with 1 tablespoon olive oil and garlic until golden brown
Remove from heat, remove the garlic, and mash the eggplant into a creamy paste
Cut each swordfish fillet in half and season with salt
Dredge each piece in flour and fry in a frying pan with remaining olive oil
Flip to cook the other side
Place the fish in the frying pan with the skin facing up
Add the olives
When the fish is lightly golden, add the white wine and cook for an additional 5 minutes
Remove the swordfish from the pan and serve with the eggplant paste sprinkled with thyme
Serve 6 portions
Calories per serving: 376.
