Grilled Swordfish Steaks over Sicilian Caponata
Thick-cut swordfish steaks kissed by the grill and laid over a mound of sweet-and-sour Sicilian caponata bursting with eggplant, tomatoes, olives, and capers. The briny, tangy relish is the perfect foil for the meaty, mild fish — a dish that tastes like the sun-soaked coast of Sicily.
Ingredients
- 4 swordfish steaks, about 1 inch thick (6 oz each)
- 1 large eggplant, cut into 1/2-inch cubes
- 1 medium yellow onion, diced
- 3 stalks celery, diced
+ 11 more ingredients
Instructions
Salt the eggplant cubes and place them in a colander set over a bowl. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Fry the eggplant cubes in a single layer, working in batches if needed, until golden brown on all sides, about 6 minutes. Transfer to a plate.
Add the remaining tablespoon of olive oil to the skillet. Cook the onion and celery over medium heat until softened, about 5 minutes. Add the garlic and cook for 1 minute.
Add the diced tomatoes, olives, and capers. Simmer for 8 minutes, stirring occasionally.
Return the eggplant to the skillet. Stir in the red wine vinegar and sugar. Cook for 3 more minutes, allowing the sweet-and-sour flavors to meld. Season with salt and pepper. Remove from heat and stir in the pine nuts and half the basil.
While the caponata simmers, preheat a grill or grill pan to high heat. Brush the swordfish steaks on both sides with olive oil and season generously with salt and pepper.
Grill the swordfish for 3 to 4 minutes per side, until grill marks appear and the fish is just opaque in the center. Do not overcook — swordfish dries out quickly.
Spoon the caponata onto plates, set a grilled swordfish steak on top of each, and garnish with the remaining torn basil. Serve with lemon wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI