Swordfish steak with ratatouille vegetables
Swordfish steak with ratatouille vegetables is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- 1 Zucchini
- 200 g Cherry tomatoes
- 100 g black olives (pitted)
- 2 Garlic cloves
- 4 tbsp olive oil
- 0.5 tsp dried rosemary
- Salt
- Pepper
- 4 swordfish steaks (about 200 g each)
Instructions
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1.
Wash the eggplant, slice it, salt it and set aside to drain. Wash the zucchini and cut into about 1 cm cubes. Wash the cherry tomatoes and quarter them. Drain the olives and let them dry well. Peel the garlic and finely dice it. Rinse the eggplant slices and also dice them into about 1 cm pieces.
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2.
Heat 2 tbsp oil in a pan. Sauté the garlic until translucent, then add the eggplant and zucchini, cook for about 2 minutes. Add the tomatoes and olives, simmer everything for about 5 minutes. Stir in the rosemary and season with salt and pepper.
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3.
Rinse the swordfish and pat dry. Heat the remaining oil and sear each swordfish steak on both sides for about 2 minutes, seasoning with salt and pepper. Plate one swordfish steak with a quarter of the vegetables.
