Italian

Sicilian Swordfish with Caponata

Name: Sicilian Swordfish with Caponata
Total time: 45 min
Cuisine: Italian
Ingredients: 600g swordfish steaks; 400g eggplant; 100g celery; 300g tomatoes; 30g capers; 100g onions (red); 30ml red wine vinegar

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
Dice the eggplant and celery, and sauté over medium heat for about 10 minutes.
2
Add chopped onions and tomatoes, then simmer for 15 minutes.
3
Stir in the capers and red wine vinegar until a thick sauce forms.
4
Grill the swordfish steaks at 200°C in a grill pan for 4 minutes per side.
5
Serve the fish on a bed of caponata.

Veggie alternative

Replace the swordfish with grilled halloumi strips.

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