Curried Swordfish with Eggplant

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.1
  • Total Fat: 7.8 g
  • Cholesterol: 70.8 mg
  • Sodium: 254.8 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 36.6 g

View full nutritional breakdown of Curried Swordfish with Eggplant calories by ingredient
Submitted by:


Jillian Michaels Jillian Michaels
Number of Servings: 4


    1 medium eggplant (1.5 cup)
    cooking spray (olive oil perferred)
    8 cherry tomatoes, halved
    curry powder, to taste
    freshly ground pepper, to taste
    4 (5 ounce) swordfish fillets


Serves 4
1. Preheat broiler to 450.
2. To prepare eggplant, cut it into .25 inch slices. Lightly spray a sheet of aluminum foil with cooking spray. Lay eggplant pieces and halved cherry tomatoes on aluminum foil in preheated broiler. Sprinkler veggies with curry powder and black pepper to taste. Broil for 2-3 minutes, turn eggplant slices with tongs, spray with cooking spray, and continue to broil another 2-3 minutes. They should turn slightly brown and curl up a bit on the edges; the tomatoes will brownand be quite soft. The eggplant become soft andvery creamy wwhen done, in approximately 3-4 more minutes.
3. To prepare swordfish, coat a skillet with cooking spray; heat over medium-high heat until hot. Add swordfish and saute 4 minutes per side. Place skillet in oven and bake for 4 minutes while the veggies are cooking. Serve swordfish on top of eggplant and tomatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe