Grilled Swordfish with Caponata [ 35 min ]
A feast for the eyes and the palate, this Grilled Swordfish with Caponata is a showcase of vibrant summer produce. The rich, meaty swordfish pairs perfectly with the tangy and slightly sweet caponata, made with eggplant, bell peppers, tomatoes, and a mix of olives and capers. Every bite is bursting with fresh, Mediterranean flavors, making it an ideal dish for a light and healthy dinner. This quick and easy recipe will transport you to the sunny coasts of Sicily in just 35 minutes.
Ingrédients
- 2 swordfish swordfish steaks (about 1 lb)
- 1 tablespoon olive oil
- 1 medium eggplant, diced
- 1 medium red bell pepper, sliced
- 1 small small red onion, chopped
- 2 large tomatoes, diced
- 2 tablespoons capers
- 1/4 cup green olives, pitted and sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons pine nuts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your grill to medium-high heat.
- Brush swordfish steaks with 1/2 tablespoon olive oil and season with a pinch of salt and black pepper.
- Grill the swordfish steaks for 4-5 minutes on each side, until fully cooked and grill marks appear.
- Meanwhile, in a large skillet, heat the remaining olive oil over medium heat.
- Add the red onion and sauté for about 3 minutes.
- Add the eggplant and bell pepper to the skillet, cooking until tender, about 5-7 minutes.
- Stir in the tomatoes, capers, olives, and red wine vinegar. Cook for another 3 minutes.
- Add the pine nuts and cook, stirring occasionally, for an additional 2 minutes.
- Remove the skillet from heat and mix in the fresh basil and parsley.
- Serve the grilled swordfish on a plate topped with the caponata.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 20gProtéines: 35gFat: 25gSucre: 8g
Tried this recipe?Let us know how it was!