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Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

Gluten free • 1 hr to make • Serves 4-6


1 1/2 lbs Swordfish, fillet


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


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
  • LaDiva

    Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette Recipe : Bobby Flay : Food Network -

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