Sicilian Swordfish with Caponata

Ingredients

• 4 swordfish steaks (150g each) 4 swordfish steaks (150g each)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• Juice of 1 lemon Juice of 1 lemon
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• For the Caponata: For the Caponata:
• 1 large eggplant, diced 1 large eggplant, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 tablespoons capers, rinsed 2 tablespoons capers, rinsed
• 1/4 cup green olives, pitted and sliced 1/4 cup green olives, pitted and sliced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, chopped basil, salt, and pepper. Mix well.
2. 2.
   Place the swordfish steaks in a shallow dish and pour the marinade over them. Ensure the steaks are evenly coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3.
   Meanwhile, prepare the caponata. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden brown and softened, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
5. 5.
   Add the diced tomatoes, capers, and sliced olives to the skillet. Cook for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Return the cooked eggplant to the skillet and stir in the red wine vinegar and sugar. Season with salt and pepper to taste. Simmer for 10-15 minutes, until the caponata thickens slightly.
7. 7.
   Preheat the grill to medium-high heat. Remove the swordfish steaks from the marinade and discard the excess marinade.
8. 8.
   Grill the swordfish for about 4-5 minutes per side, or until cooked through and slightly charred on the outside.
9. 9.
   Serve the grilled swordfish steaks with a generous spoonful of caponata on top. Garnish with fresh basil leaves, if desired.

Treat your ingredients with care...

• Swordfish — Ensure the swordfish steaks are fresh and of high quality. Avoid overcooking to maintain their tenderness.
• Eggplant — Salting the diced eggplant before cooking helps remove any bitterness. Rinse and pat dry before using.
• Capers — Rinse the capers under cold water to remove excess saltiness before adding them to the caponata.

Tips & Tricks

• For a smokier flavor, you can grill the eggplant alongside the swordfish and incorporate it into the caponata.
• If swordfish is not available, you can substitute it with other firm white fish such as halibut or mahi-mahi.
• Adjust the sweetness and acidity of the caponata by adding more sugar or vinegar according to your taste preference.
• Serve the dish with a side of crusty bread to soak up the flavorful caponata juices.
• Leftover caponata can be refrigerated and enjoyed as a topping for bruschetta or as a side dish for other meals.

Serving advice

Serve the Sicilian Swordfish with Caponata as a main course, accompanied by a side of roasted potatoes or a fresh green salad. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the grilled swordfish steaks on a platter and spoon the vibrant caponata over them. Sprinkle some chopped parsley or basil on top for a pop of color. Serve with a lemon wedge on the side for squeezing over the fish.