Swordfish Steak with Sicilian Caponata
“Grilled swordfish steaks are served alongside a traditional Sicilian caponata made with eggplant, tomatoes, olives, and capers, bringing a touch of Mediterranean flavor.”
Swordfish
Eggplant
Capers
Onion
Celery
VinegarWhere it comes from
Swordfish steak with Sicilian caponata brings together the bold flavors of the Mediterranean, showcasing the fresh ingredients of Italian coastal cuisine. This dish is rooted in Sicilian tradition, where caponata, a sweet and sour eggplant dish, is a beloved staple. The surprising element lies in the pairing of grilled swordfish with the tangy caponata, creating a harmonious balance of flavors.
On the Palate
Ingredients
Serves 4
How it's made
5 steps · Show ↓30 min active
How it's made
5 steps · Show ↓- 15 min
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced eggplant, stirring frequently until golden brown and tender, about 5 minutes.
- 210 min
Add chopped onion and celery to the skillet, cooking until the onion is translucent and the celery is soft. Stir in capers and diced tomatoes, simmering until the mixture thickens slightly.
- 35 min
Splash in vinegar and a pinch of sugar, stirring to balance the flavors. Let it simmer gently until the caponata is rich and fragrant, about 5 more minutes.
- 48 min
In another pan, heat olive oil over medium-high heat. Season swordfish steaks with salt and sear for 3-4 minutes on each side, until a golden crust forms and the flesh is opaque.
Watch outAvoid overcooking the fish — it should be just cooked through and still moist.
- 52 min
Plate the swordfish steaks, topping them generously with the warm caponata. Drizzle with a touch more olive oil before serving.
