Recipe - Grilled Swordfish With Spicy Mayonnaise

1 Sprig rosemary; coarsely
chopped
2 Sprigs thyme; coarsely
chopped
One fourth cup Olive oil
Freshly black pepper
4 Swordfish steaks; (7ounce)

ANCHOVY BUTTER
1 Clove garlic
Salt
12 Anchovy fillets; drained
5 ounce Unsalted butter; softened
1 tablespoon Minced chives
1 tablespoon Minced parsley
1 tablespoon Minced oregano
Lemon juice
Freshly ground black pepper

WILD MUSHROOM AND EGGPLANT R
4 tablespoon Olive oil
Crushed red pepper
2 Japanese style eggplants;
split lengthwise
; and cut or sliced up
1 tablespoon Unsalted butter
One half pound Mixed mushrooms
1 Clove garlic; finely chopped
6 Basil leaves; minced
2 Sprigs thyme; minced
Salt
Pepper

In glass bowl mix herbs, oil and pepper. Add swordfish and marinate for a
few hours. Once marinated, heat grill. Remove swordfish from marinade and
season with salt and pepper. Grill for about 2 to 3 minutes on each side.
Once done serve over eggplant ragout, with a drop of anchovy butter on top.

Anchovy Butter:

With mortar and pestle mash garlic and salt into a paste. Add anchovies and
press into paste. In small bowl place butter. Whip in garlic/anchovy paste
to distribute evenly. Add a few drops of lemon juice to bring out flavors.
Mix in herbs. Keep at room temperature.

Wild Mushroom and Eggplant Ragout:

In nonstick skillet heat 2 tablespoons olive oil. Add redpepper and heat
until begins to bubble, being careful not to burn pepper. Add eggplant and
saute until tender. Season with salt and pepper. Drain and set aside. In
pan heat remaining olive oil and add butter. Add mushrooms and saute until
they release all their moisture. Continue cooking until they sizzle and the
liquid evaporates and they turn golden brown. As the mushrooms are turning
brown, add garlic and shallots. Add eggplant. Season with salt and pepper
to taste. Toss in basil and thyme. Keep warm while swordfish in grilling.

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Recipe by: CHEF DU JOUR SHOW #DJ9117

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