Name: Grilled Swordfish with Wild Mushroom, Eggplant Ragout And A
Ingredients: 1 Sprig rosemary; coarsely chopped; 2 Sprigs thyme; coarsely chopped; 1/4 c Olive oil; Freshly black pepper; 4 Swordfish steaks; (7-ounce); 1 Clove garlic; Salt; 12 Anchovy fillets; drained; 5 oz Unsalted butter; softened; 1 tb Minced chives; 1 tb Minced parsley; 1 tb Minced oregano; Lemon juice; Freshly ground black pepper; 4 tb Olive oil; Crushed red pepper; 2 Japanese style eggplants; split lengthwise; ; and sliced; 1 tb Unsalted butter; 1/2 lb Mixed mushrooms; 1 Clove garlic; finely chopped; 6 Basil leaves; minced; 2 Sprigs thyme; minced; Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Japanese	Dujour02	1	servings

INGREDIENTS

1		Sprig rosemary; coarsely chopped
2		Sprigs thyme; coarsely chopped
1/4	c	Olive oil
		Freshly black pepper
4		Swordfish steaks; (7-ounce)
1		Clove garlic
		Salt
12		Anchovy fillets; drained
5	oz	Unsalted butter; softened
1	tb	Minced chives
1	tb	Minced parsley
1	tb	Minced oregano
		Lemon juice
		Freshly ground black pepper
4	tb	Olive oil
		Crushed red pepper
2		Japanese style eggplants; split lengthwise
		; and sliced
1	tb	Unsalted butter
1/2	lb	Mixed mushrooms
1		Clove garlic; finely chopped
6		Basil leaves; minced
2		Sprigs thyme; minced
		Salt
		Pepper

INSTRUCTIONS

ANCHOVY BUTTER
WILD MUSHROOM AND EGGPLANT R
In glass bowl mix herbs, oil and pepper. Add swordfish and marinate for a
few hours. Once marinated, heat grill. Remove swordfish from marinade and
season with salt and pepper. Grill for about 2 to 3 minutes on each side.
Once done serve over eggplant ragout, with a drop of anchovy butter on top.
Anchovy Butter:
With mortar and pestle mash garlic and salt into a paste. Add anchovies and
press into paste. In small bowl place butter. Whip in garlic/anchovy paste
to distribute evenly. Add a few drops of lemon juice to bring out flavors.
Mix in herbs. Keep at room temperature.
Wild Mushroom and Eggplant Ragout:
In non-stick skillet heat 2 tablespoons olive oil. Add red-pepper and heat
until begins to bubble, being careful not to burn pepper. Add eggplant and
saute until tender. Season with salt and pepper. Drain and set aside. In
pan heat remaining olive oil and add butter. Add mushrooms and saute until
they release all their moisture. Continue cooking until they sizzle and the
liquid evaporates and they turn golden brown. As the mushrooms are turning
brown, add garlic and shallots. Add eggplant. Season with salt and pepper
to taste. Toss in basil and thyme. Keep warm while swordfish in grilling.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9117
Converted by MM_Buster v2.0l.

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