This is Dish number 4 of the five dishes made this week for the Tabasco 10 Ingredient Challenge, which you can read about here.
This is a tasty dish, so easy to make, yet so impressive and full of flavor. I can only use a combination of these ten ingredients. This was the very first dish I actually made for the challenge and it was the first time I ever cooked swordfish, which shocks even me.
Swordfish is a dense, filling fish, which is a bit bland. It needs flavor accompaniment. In the first dish of the challenge, the swordfish got its flavor excitement from the salsa verde and sweet and sour tomatoes (agridolce). In this dish, there is a pleasing crunchy texture from the swordfish and lots of flavor from the eggplant sauce. It’s quite amazing how simple cooking can be.
Had Tabasco allowed me to make any kind of dish for the challenge, I may have overcomplicated things. As I continue to write about food, I’m finding it more important to simplify cooking and use good ingredients. When I see a recipe that has too many ingredients.
I used these ingredients:
Swordfish, Brioche, Basil, Eggs, Eggplant, Cherry Tomatoes, Tabasco.
I made bread crumbs from the brioche and the sweetness worked well with the sweetness of the eggplant and cherry tomatoes, balanced by the denseness of the fish.
Swordfish Milanese with eggplant sauce is a great Italian dish, so easy to prepare and yet feels special.
- 1 eggplant
- 1 quart container cherry tomatoes
- 5 tablespoons olive oil
- 1 tablespoon Tabasco
- 1 tablespoon chopped basil
- 1 pound swordfish steak
- salt, pepper
- 1 cup brioche breadcrumbs
- 1 egg
- olive oil for cooking
- Peel and cube eggplant.
- Cut cherry tomatoes in half.
- Mix together olive oil, tabasco sauce.
- Toss eggplant and tomatoes with olive oil
- Bake for 45 minutes at 300 degrees.
- Put into a Vitamix or food processor and blend but still keep a chunky texture.
- Preheat oven at 300 degrees.
- place torn bread on baking pan for about 15 minutes at 300 until crispy and brioche breaks into breadcrumbs with your hands
- Roll Swordfish in plastic with a rolling pin to flatten out to ½ inch to ¾ inch
- Season with salt and pepper.
- Dip in egg wash. Dip in breadcrumbs.
- Heat oil in frying pan on medium heat. Fry 3-5 minutes on each side or until each side is golden brown. Drain on paper towels.
- To serve: Top swordfish with eggplant sauce and serve immediately.
The Five Recipes in the Tabasco Challenge
Wednesday: Savory Eggplant Bread Pudding
Thursday: Swordfish Milanese with Eggplant Tomato Sauce with Tabasco