Szechuan‑Style Grilled Swordfish with Charred Eggplant Puree

Ingredients

• 3 pieces Swordfish steaks
• 2 tablespoons Fermented black beans (douchi)
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons Fresh lime juice
• 2 Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 large Eggplant
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 2 tablespoons Fresh cilantro leaves(optional)

Instructions

1. 1

   Combine fermented black beans, Sichuan peppercorns, lime juice, minced garlic, olive oil, salt, and black pepper in a bowl; whisk to form a smooth marinade.

2. 2

   Place the swordfish steaks in a shallow dish and pour the marinade over them, turning to coat evenly. Marinate at room temperature for 20 minutes while you prepare the eggplant.

3. 3

   Preheat a grill or grill pan over medium‑high heat. Meanwhile, slice the eggplant in half lengthwise, brush the cut sides with a little olive oil, and place them skin‑side down on the grill; char for about 5‑7 minutes until the flesh is soft and the skin is blistered.

4. 4

   Remove the eggplant from the grill, let cool slightly, then scoop the roasted flesh into a food processor; add a pinch of salt and blend until smooth, adjusting texture with a splash of water if needed.

5. 5

   Grill the marinated swordfish steaks for 4‑5 minutes per side, or until the interior reaches 130 °F (54 °C) and the exterior is nicely charred.

6. 6

   Plate each steak atop a generous spoonful of the charred eggplant puree; garnish with optional cilantro leaves and serve immediately.