Italian

Sicilian Swordfish with Caponata

45minMediumPescatarianGluten-freeDairy-freeNut-free

Grilled swordfish steaks served over a sweet and sour eggplant stew traditional to Sicily.

Ingredients

Vegetables & Fruits

  • 400geggplant
  • 100gcelery
  • 300gtomatoes
  • 100gonions (red)

Meat, Fish & Vegi

  • 600gswordfish steaks

Extras

  • 30gcapers
  • 30mlred wine vinegar

Instructions

  1. 1

    Dice the eggplant and celery, and sauté over medium heat for about 10 minutes.

  2. 2

    Add chopped onions and tomatoes, then simmer for 15 minutes.

  3. 3

    Stir in the capers and red wine vinegar until a thick sauce forms.

  4. 4

    Grill the swordfish steaks at 200°C in a grill pan for 4 minutes per side.

  5. 5

    Serve the fish on a bed of caponata.

Veggie alternative

Replace the swordfish with grilled halloumi strips.

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