Swordfish with raisins and pine nuts

Servings : 4
Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS

• 4 swordfish steaks (approximately 150 g each)
• 2 eggplants
• 6 mint leaves
• 1 clove garlic
• 1 1⁄2 tbsp pine nuts
• 1 1⁄2 tbsp raisins
• 4 tbsp olive oil
• Salt and pepper

INSTRUCTIONS

1. Wash and chop the mint leaves. Wash and cut the ends of the eggplants, then cut them into small dices. Soak the raisins in a bowl of boiling water for 5 mns. Peel and chop the garlic.
2. On the plancha over fairly high heat, toast the pine nuts. Then sauté the garlic using 2 tbsp of olive oil ; add the diced eggplants and the mint and cook about 10 mns. Salt and pepper, then add the drained raisins and the pine nuts. Mix well. Turn off the heat and keep warm with a lid. Oil and preheat the pancha then cook the swordfish steaks 3 to 5 mns on each side.
   3. Serve the swordfish steaks immediately with the eggplants.
3. Serve the swordfish steaks immediately with the eggplants.

TIP

Prepare an orange salad ! Season peeled orange wedges with powdered sugar and a pinch of cinnamon.