Italy Pesce Spada Caponata (Swordfish with Eggplant Sauce)
This dish is a specialty in Sicily, where pesce spada (swordfish) is grilled and served with a caponata sauce made of eggplant, tomatoes, and olives. This light dish is perfect as an appetizer or first course, accompanied by a glass of white wine.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 swordfish fillets
- 2 Tbsp (30 ml) olive oil
- Salt, to taste
- Pepper, to taste
- ⅓ cup (80 ml) red wine vinegar
- ⅓ cup (65 g) sugar
- ¼ cup (60 ml) olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 large eggplant, diced
- ½ tsp (2.5 ml) salt
- 4 large tomatoes, chopped and seeded
- 1 cup (134 g) pitted green olives, chopped
- 1 cup (135 g) pine nuts
- ⅓ cup (8 g) fresh basil, chopped
Directions
- Fish:
Rub swordfish with olive oil, salt, and pepper. - Grill until cooked.
- Caponata Sauce:
In a saucepan over medium heat, cook vinegar and sugar, stirring for a few minutes until sugar dissolves. Remove from heat, set aside, and let cool. - In a larger, heavy pan set on medium heat, sauté onions and garlic in olive oil.
- Add eggplant and salt, cooking for about 5 minutes or until tender.
- Add tomatoes and cook about 10 more minutes, until sauce is thickened.
- Stir in olives and pine nuts.
- Add vinegar-sugar mixture very slowly until consistency is right.
- Stir in basil and adjust seasonings to taste.
- Serve over grilled swordfish.
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