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Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

Gluten free • 1 hr and 5 mins to make • Serves 4-6

Seafood

1 1/2 lbs Swordfish, fillet

Produce

3 Japanese eggplants
2 Poblano chiles, small
1 Red bell pepper
2 tsp Thyme, fresh
1 large bunch Watercress

Condiments

1 tbsp Dijon mustard
2 tbsp Honey

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

1 Canola oil
1/4 cup Chardonnay vinegar
1/2 cup Olive oil, extra-virgin
Food Network
Food Network • 7 weeks ago

Bobby's Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

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A lemon, garlic, olive oil, and herb marinade provides flavor and keeps the swordfish moist during grilling. Serve with the summery orzo salad to round out the meal.