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Sicilian Swordfish and Eggplant Bundles
20 min prep time
20 min cook time
4servings
How to Make Sicilian Swordfish and Eggplant Bundles
This Sicilian-inspired dish wraps tender eggplant around flavorful swordfish for a simple, satisfying meal. The fish is lightly seasoned, and this recipe includes ingredients like tomatoes, herbs, and a touch of olive oil for fresh flavor. Cooking the bundles in the sauce keeps them light while bringing everything together. It’s an easy way to enjoy seafood with vegetables in one dish, perfect for a balanced meal that feels special but is still simple to make.
20 min prep time
20 min cook time
4servings
1 bundle
Print Recipe >
Step-By-Step Instructions:
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Preheat the broiler. Place the eggplant slices on a baking sheet. Spray lightly with cooking spray and bake for a few minutes until tender and cooked through. Remove from the oven and set aside.
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Heat olive oil in a large skillet over medium heat. Add the garlic and cook until it releases its aroma. Do not let the garlic turn brown. Stir in the chopped and strained tomatoes, basil, pine nuts, 1/4 tsp of salt, pepper, and pepper flakes. Stir and cover. Reduce heat to low. Simmer for 5 minutes.
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Meanwhile, place a large piece of wax paper on a work surface. Place the fish fillets on wax paper and cover with another piece. Use a flat-edged meat hammer to pound the fish until they are very thin, about 1/4 inch. Check under the wax paper from time to time to make sure that the fish is not tearing. Cut each piece in half to make 4 pieces.
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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 the fish, completely covering the eggplant with the fish. Use toothpicks or skewers to secure the rolls. Slowly remove the lid from the tomato sauce and add rolls to simmering sauce. Cover, and cook for 10-15 minutes, turning once, or until the fish is cooked through.
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Transfer the fish to a serving platter, remove skewers, and top with remaining sauce. Season with the remaining 1/4 tsp salt, if desired. Serve the remaining eggplant slices along the sides of the dish.
Nutrition facts
4 Servings
-
Serving Size
1 bundle
- Amount per serving Calories 240
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 55mg 18%
- Sodium 380mg 17%
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Total Carbohydrate
14g
5%
- Dietary Fiber 6g 21%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 20g
- Potassium 910mg 19%
Ingredients
eggplant (sliced lengthwise into paper-thin slices)
1 med
nonstick cooking spray
2 sprays, 0.50 g
Extra Virgin Olive Oil
1 tbsp
garlic (minced)
2 clove
canned diced tomatoes (no salt added)
1 cup
canned diced tomatoes (strained)
1 cup
basil (freshly chopped)
2 tbsp
pine nuts
2 tbsp
sea salt (divided)
1/2 tsp
black pepper
1/8 tsp
crushed red pepper flakes
1/8 tsp
swordfish (boneless, divided into 2 fillets)
12 oz
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