Recipe courtesy of Bobby Flay, via Food Network. Serves 4-6.
1/4 cup chardonnay (or basic white wine) vinegar
2 tbsp honey
1 tbsp Dijon mustard
2 tsp finely chopped fresh thyme, plus 2 teaspoons whole leaves
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 Japanese eggplants, halved
2 small poblano chiles
1 red bell pepper
Canola oil, for brushing
1 1/2 lbs swordfish
1 large bunch watercress, chopped
- Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a charcoal or gas grill to high for direct grilling. Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.
- Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.
- Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add the watercress. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.
- Place the fish on a large platter. Drizzle over the remaining dressing, top with the salad and serve.
WINE PAIR: Domaine des Gandines Macon-Peronne (Burgundy). Available at Bacco’s Wine & Cheese, Boston