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How to Make Swordfish and Eggplant Bundles with Artichokes

How to Make Swordfish and Eggplant Bundles with Artichokes

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Amy Riolo
Author, Cooking Instructor, Food Writer, Culinary Consultant
http://www.amyriolo.com/  
 

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

How to Make Swordfish and Eggplant Bundles with Artichokes

This video will show how to prepare swordfish and eggplant bundles--a delicious combination!

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Swordfish

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Eggplant

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Bundles

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Artichokes

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Healthy

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How to Make Swordfish and Eggplant Bundles with Artichokes

Ingredients

For the swordfish and eggplant bundles:
1 medium sized Farmers Market eggplant, sliced lengthwise into paper thin slices
2 tablespoons H.T. Traders extra virgin olive oil, divided
2 cloves Farmers Market garlic, minced
1 cup chopped boxed tomatoes (Pomi brand)
1 cup strained boxed tomatoes (Pomi brand)
2 tablespoons Farmers Market chopped basil
2 tablespoons pine nuts
1/2 teaspoon sea salt, divided
1/8 teaspoon freshly crushed pepper
Dash of crushed dried red chili flakes
2 (3/4 pound) boneless Fishermans Market swordfish fillets

For the artichokes:
8 Farmers Market baby artichokes, peeled and trimmed* or 2 cans reduced sodium artichokes, drained
Juice of 1 Farmers Market lemon (only if using fresh artichokes)
3 tablespoons H.T. Traders extra virgin olive oil
4 Farmers Market garlic cloves, minced
1/2 teaspoon sea or kosher salt
1/8 teaspoon freshly ground black pepper
1 cup Farmers Market mint, finely chopped
Pinch of crushed red chili flakes

Instructions

1. Preheat broiler and place eggplant slices on a baking sheet. Brush with 1 tablespoon olive oil and bake for a few minutes until tender and cooked through. Remove from oven and set aside. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook until it releases its aroma- do not let garlic turn brown. Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 teaspoon salt, pepper, chili and chili flakes, stir, and cover. Reduce heat to low and simmer for 5 minutes.


2. In the meantime, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat edged meat hammer to pound fish into a very thin, even (1/4-inch) thickness. Check under the wax paper from time to time to make sure that fish is not tearing. Cut each piece in half to make 4 pieces. Top each piece 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 fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls. Slowly remove lid from tomato sauce and add rolls into simmering sauce. Cover and cook for 10-15 minutes, turning once, or until fish is cooked through. Transfer fish to a serving platter, remove skewers, and top with remaining sauce. Serve remaining eggplant slices along the sides of the dish.


3. To make the artichokes: Soak the artichokes in water to clean, drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes.


4. Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower and the tough, dark leaves should all be removed leaving only lighter colored more tender leaves). If tough, dark green leaves remain, peel those as well.


5. Add juice of 1 lemon to a bowl full of cold water and place lemons inside to avoid discoloration. Bring a large pot of water to a boil, and add cleaned artichokes.


6. Bring to boil on high heat. Reduce heat to medium low and simmer 15-20 minutes or until tender. Drain artichokes and set aside.  In the meantime, heat olive oil in a large, wide skillet over medium heat. When oil coats the bottom of the pan and begins to release its aroma, add garlic. Reduce heat to low and cook garlic just until it begins to release its aroma before it turns color. Add artichokes, salt, and pepper, and fry for a minute on each side until golden. Serve with Swordfish and Eggplant Bundles.

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Transcripts

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.

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