Good Friday 2010 - We are in Boston visiting our Daughter, Ellie, her husband Jess and their kids. We went to a fish market that supplies local restaurants and bought a couple of swordfish steaks for the kabobs. Whole Foods supplied the rest of the ingredients for the aioli and for baba ghanoush.
We started by grilling the eggplant and red peppers which take longer than the swordfish. We were trying to time it so that everything would be ready at the same time. Both the kabobs and the baba ghanoush are in the book as "Starters" but we made enough and served them as the main meal. I had never roasted red bell peppers so this was a first for me. I was interested to see that putting the peppers into a paper bag after they come off the grill really did work to loosen the skin for peeling. The baba ghanoush requires grilling the eggplant so we did that at the same time. We used 3 large red peppers for the aioli and 5 medium sized eggplants for the baba ghanoush and had plenty of both left over. There were 7 adults for dinner as our son Jack and his wife, Andrea also joined the fun for dinner.
While the peppers and eggplant were roasting, Jess cut the steaks into small squares, we coated it with the rub of olive oil, lemon juice, chili powder and Hungarian Paprika. I had not realized that the Hungarians were so particular about their Paprika, but there it was right on the shelf at Whole Foods. Anyway, it made a very tasty rub for the swordfish. We put it on skewers and cooked over direct heat for 5-10 minutes.
Both the aioli and the baba ghanoush feature raw garlic which was a little over the top for my taste. But overall it was a great meal with the family all gathered around a candle lit table. We started as we do every meal in our house with grace... Bless us oh Lord and these Thy gifts. I did feel truly blessed.
For lunch on Easter Sunday, Jess made a yummy sandwich spread with the leftover swordfish chopped up and mixed with the aioli, some brown mustard, mint and mayo. This may have been better than the original!!
- Mark
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Having spent Easter with Audrey's family, I can tell you there is great anticipation building to see what dishes make the cut for this summer's week on the beach.
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This was the first recipe for the fish that we made into kabobs, and we would recommend it for any of the relatively bland white fish. The outside of each kabob got a nice flavor and yummy coating, and there was lots more sauce per bite of fish. Mr. Grill'n is right that we also really enjoyed it as leftovers, with the red pepper aioli and the swordfish mixed with a bit of mustard and mayo.
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