A twist on basic Sicilian eggplant caponata with it is distinctive candy and bitter flavors (agrodolce), this variation provides swordfish to create a satisfying dish that may be loved as antipasto, aspect or important dish.
What’s Sicilian caponata?
Caponata is a conventional Sicilian eggplant dish made with onions, celery and tomatoes. It’s identified for it is quintessential candy and bitter flavors (agrodolce) with sugar and vinegar stirred in on the finish of cooking.
This candy and bitter taste is frequent in Sicilian cooking and you will find it in a number of different dishes resembling fish with mint; squash; rabbit; meatballs and chicken.
Swordfish caponata, or caponata di pesce spada, is a scrumptious variation of the basic recipe. I loved this dish a number of occasions throughout my latest journey to Sicily and I used to be wanting to share this caponata recipe with you!
Sautéed cubed swordfish is added to the dish on the finish of cooking to create a heartier, satisfying dish which may be loved as antipasto; a aspect or important dish.
The very best factor about swordfish and eggplant caponata is that it’s best loved after sitting for a couple of hours with the intention to permit the candy and bitter flavors to mingle. Subsequently it’s greatest loved at room temperature and even higher, chilly the next day.
Ingredient Listing
- Contemporary swordfish steak
- Eggplant: any selection will do. Chances are you’ll peel your eggplant or not. I selected to not.
- Celery
- Onion
- Tomatoes: I used cherry tomatoes from my backyard for his or her candy taste. You might also use common giant tomatoes or in a pinch, canned diced tomatoes.
- Olive oil
- Capers: I used brine-cured capers
- Olives: (not proven) Historically, inexperienced olives are used however since I had these black olives that I bought in Sicily and due to this fact I made a decision to make use of these as an alternative.
- Sugar
- White wine vinegar
- Salt, to style
- Contemporary basil
The next are step-by-step directions with pictures to information you thru this recipe. Please scroll to the top of this submit for the detailed printable recipe card.
Step by Step Directions
- Put together the eggplant
- The eggplant is historically pan fried however I choose to oven roast mine till delicate and golden. Chances are you’ll keep on with the normal technique should you choose.
- Put together the swordfish
- Rinse the swordfish and dry nicely. Trim off the pores and skin and reduce into small cubes. Sauté in olive oil for 2-3 minutes. Don’t overcook!
- Put together the caponata
- At this level I wipe down the skillet and sauté the remaining substances, seasoning with salt at every step.
- Start with the onion and celery, till softened.
- Subsequent, stir within the halved tomatoes.
- After they’ve cooked down for a couple of minutes stir within the capers, olives, sugar and vinegar.
- Toss within the roasted eggplant, then the swordfish.
- Take away from warmth and add recent basil and drizzle with somewhat additional olive oil.
- Let sit at room temperature for 2-3 hours earlier than serving with the intention to permit the flavors to mingle.
Recipe Notes
-The eggplant for caponata is historically pan fried in loads of olive oil. Purists could disagree with me however I select to oven roast mine as an alternative!
–Raisins and pine nuts (about 1 tbsp. of every) could also be added similtaneously the olives and capers.
-Historically, pitted and sliced Sicilian inexperienced olives are used however I selected to make use of complete black olives that I introduced again from Sicily.
-If you do not have recent tomatoes accessible, exchange with canned diced tomatoes.
Swordfish caponata is served as antipasto; a aspect or important dish. Serve with loads of recent bread!
Preserve leftovers refrigerated for as much as 5 days. Serve chilly or at room temperature.
Did you do that recipe?
Let me know the way a lot you loved it by score it within the recipe card beneath!
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Listed below are extra Sicilian eggplant recipes so that you can try!
Servings: 4 -6 servings
Energy: 538kcal
Directions
Put together the eggplant
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Preheat oven to 425 levels F and line a sheet pan with parchment paper. Lower eggplant into cubes, place on the sheet pan and toss with ¼ cup olive oil and ½ teaspoon salt.
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Bake for half-hour, stirring midway, till the eggplant is delicate and golden brown. Put aside.
Put together the swordfish
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Whereas the eggplant is roasting, rinse the swordfish and dry nicely. Trim off the pores and skin and reduce into small cubes.
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In a big skillet warmth 2 tbsp. olive oil over medium excessive warmth. Add swordfish cubes, a pinch of salt and cook dinner, stirring, for 2-3 minutes. Switch to a bowl and put aside.
Put together the caponata
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Wipe down the skillet and warmth 2 tbsp. olive oil over medium excessive. Add onion, celery, a pinch of salt and a pair of tbsp. of water.
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Cowl and cook dinner for five minutes. Uncover and cook dinner 5 minutes longer.
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Stir within the halved tomatoes, a pinch of salt and cook dinner, stirring sometimes, for 10 minutes.
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Add the capers, olives, sugar and vinegar. Stir to mix all substances nicely.
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Stir within the roasted eggplant and cook dinner for five minutes.
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Add the swordfish, stir and cook dinner for two minutes longer.
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Take away from warmth and add recent basil. Drizzle with 1 tbsp. olive oil.
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Let sit at room temperature for 2-3 hours earlier than serving with the intention to permit the flavors to mingle.
Notes
-The eggplant for caponata is historically pan fried in loads of olive oil. Purists could disagree with me however I select to oven roast mine as an alternative!
–Raisins and pine nuts (about 1 tbsp. of every) could also be added similtaneously the olives and capers.
-Historically, pitted and sliced Sicilian inexperienced olives are used however I selected to make use of complete black olives that I introduced again from Sicily.
-If you do not have recent tomatoes accessible, exchange with canned diced tomatoes
To Serve
Swordfish caponata is served as antipasto; a aspect or important dish. Serve with loads of recent bread!
Storage
Preserve leftovers refrigerated for as much as 5 days. Serve chilly or at room temperature.
Vitamin
Energy: 538kcal | Carbohydrates: 15g | Protein: 24g | Fats: 43g | Saturated Fats: 7g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 29g | Trans Fats: 0.1g | Ldl cholesterol: 74mg | Sodium: 393mg | Potassium: 922mg | Fiber: 5g | Sugar: 9g | Vitamin A: 492IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 2mg
