How to Make Swordfish and Eggplant Bundles with Artichokes

    Published: 06-16-2009
    Views: 23,953
    Chef Amy Riolo discusses how to make swordfish and eggplant bundles with artichokes.

    Amy Riolo: Hi! I am Amy Riolo. Today, we are working in the kitchen at Sur la Table in Arlington, Virginia. We are going to be making swordfish and eggplant bundles with artichokes, garlic, and mint.

    To make our recipe, the first thing that we are going to do is to brush our sliced eggplant with olive oil and to boil the eggplant slices. Then we will slightly pound our swordfish fillets and we will make swordfish bundles. Then we will make our artichoke, garlic and mint side dish. Then we will make a homemade tomato sauce and simmer the swordfish and eggplant in the homemade tomato sauce and then we will plate them. The tools which we will need today are a meat hammer, a cookie sheet, a pastry brush, a sharp knife, four bamboo skewers, and a wooden spoon. The ingredients which we will need today are 1 medium sized eggplant, sliced length wise into paper thin slices, 2 tablespoons extra virgin olive oil divided, 2 cloves of garlic minced, 1 cup chopped or diced canned tomatoes, 1 cup strained or pureed canned tomatoes, 2 tablespoons freshly chopped basil, 2 tablespoons pine nuts, one-half teaspoon sea salt, one-eighth teaspoon freshly crushed black pepper, a dash of crushed dried red chilly flakes and three quarter pound boneless swordfish fillets. For the artichokes, we will need 8 baby artichokes, 3 tablespoons extra virgin olive oil, 4 garlic cloves minced, one-half teaspoon sea salt or kosher salt, one-eighth teaspoon freshly ground black pepper, 1 cup fresh mint finely chopped and a pinch of crushed dried red chilly flakes. Safety is always important. Today we are going to working with high temperatures and sharp knives, so I recommend that everybody supervise children in the kitchen and be careful. Before we begin, let me tell you a little bit about myself. I am a cookbook author, food history lecturer, cooking instructor and restaurant consultant based in the Washington D.

    C area. The recipe which we are making today is from my Mediterranean Diabetes Cookbook which will be out in the Spring of 2010. So let's begin by making our eggplant.