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.

The Five Recipes in the Tabasco Challenge

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

Wednesday: Savory Eggplant Bread Pudding

Thursday: Swordfish Milanese with Eggplant Tomato Sauce with Tabasco

Friday: Panzanella Bread Salad with French Ruffled Egg, Tabasco Vinaigrette

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Sword Fish Milanese with Eggplant Tomato Sauce with Tabasco

Recipe for Swordfish Milanese fried with eggplant tomato sauce made spicy with Tabasco.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

For the Eggplant Sauce

• 1 eggplant
• 1 quart container cherry tomatoes
• 5 tablespoons olive oil
• 1 tablespoon Tabasco
• 1 tablespoon chopped basil

For the Swordfish Milanese

• 1 pound swordfish steak
• salt pepper
• 1 cup brioche breadcrumbs
• 1 egg
• olive oil for cooking

Instructions

Eggplant Sauce

• 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.

Swordfish

Make breadcrumbs

• 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 1/2 inch to 3/4 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 post Swordfish Milanese with Eggplant Sauce appeared first on Spinach Tiger.

Grilled Swordfish Verde with Tomato Agridolce is a big fat healthy dish that will tickle your taste buds with heat from tabasco and brightness from the sweet and sour agridolce.

Tabasco is the iconic hot sauce that everyone knows about, and it’s not too hard to figure out ways to use it. It brings tang, heat and brightness to a dish.  You’ll love how healthy, quick and easy this dish is. The dense texture of the swordfish is brightened by the salsa verde and boosted with texture and flavor by the spicy agridolce. It all combines to deliver one good bite of food.

This was originally created for aa most exciting challenge, because the rules of the challenge were to create five recipes using any combination of the following ten ingredients along with Tabasco sauce. We couldn’t use any other ingredients.

The herbs were basil, cilantro and mint. Any two of these herbs equaled one ingredient.

Today’s Ingredients: Swordfish, Basil, Mint, Cherry Tomatoes, Maple Syrup, Cider Vinegar

Grilled Swordfish Dish is an easy fast dinner, made in under 30 minutes.

This grilled swordfish over tomato agridolce topped with salsa verde was actually the last dish I made for this series and was made in under 30 minutes.  This is the healthiest of my five dishes, paleo friendly, as there are no grains, no sugar. I used maple syrup for the sweetness in the sweet and sour sauce.

What is Tabasco Sauce?

It’s made in the United States, by the Mc.Ilhenny Company,  in Avery Island, Louisiana and was established in 1868. It’s very simple. It’s vinegar, red pepper and salt. The key is the balance of acid and heat.

What does Tabasco Sauce do for a recipe?

It wakes it up, brings acid, salt and heat.  It can excite bland food or add an extra layer of flavor.

What is Agridolce?

It’s an Italian sweet and sour sauce which typically uses onions,  sugar and vinegar . Staying within the boundaries of the challenge, I only used vinegar, maple syrup, cherry tomatoes and Tabasco, and it was everything it needed to be.

The agridolce is great with swordfish, which is a dense steak-like fish. Each bite is almost like a tangy stew, enhanced by the salsa verde on top. I ate every bite and relished in how healthy and filling this dish was.

By Friday, I will have used at least 9 of the  ingredients, including a very unique dessert.  Get your hot sauce on, and stay tuned.

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

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Grilled Swordfish with Salsa Verde over Tomato Agridolce, a 30 Minute Dinner

Grilled Swordfish with basil and mint sauce served agridolce, sweet and sour Italian.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound of swordfish
• 1 tablespoon olive oil
• salt
• pepper

Salsa Verde

• 3/4 cup fresh basil
• 2 tablespoons fresh mint
• 1/2 cup olive oil
• 1 teaspoon Tabasco sauce
• salt
• pepper

For the Agridolce

• 1 pint cherry tomatoes
• 3 tablespoons maple syrup
• 1/2 cup cider vinegar
• 1 tablespoon Tabasco Pepper Sauce divided

Sauce Verde

Instructions

• Rub sword fish with olive oil, season with salt and pepper.
• Place on hot grill and grill until cooked through, 5 minutes on one side, 3 minutes on second side.

Salsa Verde

• In blender or mini food processor pulse herbs, olive oil, salt, pepper, Tabasco Sauce until a puree is formed.

Agridolce

• Cut cherry tomatoes into quarters
• Heat in a small sauce pan, olive oil, maple syrup and 1 teaspoon Tabasco sauce.
• Add tomatoes, vinegar, salt, pepper.
• Cook down for about 15 to 20 minutes. Sauce will be bright, tangy, sweet and sour. Add in more Tabasco Sauce to the heat level you desire. Mix well.

To Plate

• Place swordfish over the agridolce sauce. Top the swordfish with sauce verde.
• Serve immediately.

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