Italy Pesce Spada Caponata (Swordfish with Eggplant Sauce)
A specialty in Sicily, pesce spada is swordfish that 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. Recipe Servings: Serves 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Fish:- 4 swordfish fillets
- 2 Tbsp (30 ml) olive oil
- Salt to taste
- Pepper to taste
- 1/3 cup (80 ml) red wine vinegar
- 1/3 cup (65 g) sugar
- 1/4 cup (60 ml) olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 large eggplant, diced
- 1/2 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
- 1/3 cup (8 g) fresh basil, chopped
Directions
- Rub swordfish with olive oil, salt, and pepper. Grill until cooked.
- Cook vinegar and sugar in a saucepan over medium heat, stirring for a few minutes until sugar dissolves. Remove from heat and let cool.
- Sauté onions and garlic in olive oil in a larger, heavy pan.
- 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.
Fish:
Caponata Sauce:
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