Swordfish Caponata
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
If you love the intense flavors of Sicilian cuisine, you can't miss the swordfish caponata: a delicious seafood variant of the traditional Sicilian caponata. In this recipe, swordfish is combined with fried eggplant, olives, capers, and celery to create a rich, balanced dish that is perfect as both an appetizer and a main course.
Swordfish caponata is ideal to serve warm during the summer months or to prepare in advance for a special dinner. The sweet and sour contrast, typical of classic caponata, is enriched with the delicacy of the fish, offering a combination of flavors that will pleasantly surprise you. A simple dish to make but capable of impressing!
Here you will find other delicious caponata variations:
- Eggplant caponata with cocoa sauce
- Caponata cups with tuna and tzatziki
- Vegetable caponata
- 'Mpanate filled with caponata
- Basmati with vegetable caponata
- Caponata mille-feuille
INGREDIENTS
- Swordfish 10.6 oz (300 g)
- Peeled tomatoes 1 cup (400 g)
- Eggplant 2
- White onions 1
- Celery 2 ribs
- Green olives 3.5 oz (100 g)
- Salted capers 2 tbsp (30 g) - desalted
- Pine nuts 1 ½ tbsp (15 g)
- Sugar 7 tsp (30 g)
- Basil to taste
- Balsamic vinegar 2 spoonfuls
- Extra virgin olive oil 1 spoonful
- Fine salt to taste
- Black pepper to taste
- for frying
- Peanut seed oil 8 ½ cups (1.5 l)
How to prepare Swordfish Caponata
To prepare the swordfish caponata, trim the eggplants and slice them first into 1/2 inch slices 1 and then into cubes 2. Also slice the celery stalks 3.
Lastly, clean and slice the onion 4. In a small pot, heat the oil to 347°F, then add the eggplant cubes 5. Fry until golden, for about 2-3 minutes, then drain the eggplants 6.
Transfer the fried eggplants to a tray lined with paper towels 7 to absorb the excess oil. Cut the swordfish into cubes of about an inch 8. Heat the oil in a pan 9.
Add the sliced onions 10 and let them sauté over low heat for a few minutes, then pour in the peeled tomatoes 11 and salt 12.
Also add the rinsed capers 13, green olives 14, and sliced celery 15.
Now pour in the vinegar 16, the sugar 17, and the basil leaves 18.
Add the pine nuts 19, the cubed swordfish 20, and the fried eggplants 21.
Cook for 15 minutes over moderate heat 22. Once ready 23, adjust the salt, season with pepper to taste, and serve your swordfish caponata immediately 24!