Sicilian Swordfish with Sweet-and-Sour Eggplant Caponata

By Sprig Originals ✓ · cooked up in Sprig

Thick swordfish steaks get a hard sear in olive oil until golden and just-opaque, then land on a jammy Sicilian caponata of blistered eggplant, celery, tomatoes, olives and capers balanced with red wine vinegar and a spoonful of honey. Toasted pine nuts and torn basil finish it. No dairy, no grains, no flour — just deeply savory island cooking.

Ingredients

• 1 large eggplant, cut into 3/4-inch cubes (about 1 1/4 lb)
• 1 tsp fine sea salt, for the eggplant
• 5 tbsp extra-virgin olive oil
• 1 medium red onion, diced
• 2 stalks celery, sliced 1/4 inch thick
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1 1/2 cups cherry tomatoes, halved
• 2 tbsp tomato paste
• 1/3 cup pitted green olives, torn in half
• 2 tbsp capers, drained
• 3 tbsp golden raisins
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 1/3 cup water

• 4 swordfish steaks, 1 inch thick (about 6 oz each)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 2 tbsp extra-virgin olive oil

• 3 tbsp pine nuts
• 1/2 cup fresh basil leaves, torn
• 1 lemon, cut into wedges
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Toss the cubed eggplant with 1 teaspoon salt in a colander and let it drain in the sink for 15 minutes. Meanwhile, toast the pine nuts in a dry skillet over medium heat, shaking often, for 3 to 4 minutes until golden and fragrant; tip them onto a plate immediately.
2. Pat the eggplant thoroughly dry with paper towels. Heat 4 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, then add the eggplant in a single layer. Cook, turning every 2 to 3 minutes, for 9 to 11 minutes total until browned on most sides and tender in the center. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the red onion and celery with a pinch of salt and cook 6 to 7 minutes, until softened and lightly golden at the edges. Stir in the garlic and red pepper flakes and cook 45 seconds.
4. Add the tomato paste and cook, stirring, for 1 minute until it darkens. Add the cherry tomatoes, olives, capers, raisins, red wine vinegar, honey and water. Simmer briskly for 6 to 8 minutes, mashing a few tomatoes against the pan, until the liquid reduces to a glossy sauce.
5. Return the eggplant to the skillet, stir gently to coat, and simmer 2 minutes more. Taste and adjust with a splash more vinegar or a drizzle of honey — it should read sweet-tart and savory at once. Remove from the heat and cover to keep warm.
6. Pat the swordfish steaks completely dry. Season both sides with the salt, black pepper and oregano.
7. Heat 2 tablespoons olive oil in a large cast-iron or heavy stainless skillet over medium-high heat until the surface just begins to wisp smoke. Lay in the steaks and cook, undisturbed, for 4 minutes until a deep golden crust forms.
8. Flip and cook 3 to 4 minutes more, until the fish is just opaque at the center and registers 130°F to 135°F on an instant-read thermometer. Transfer to a plate and rest 3 minutes; swordfish dries out fast, so pull it the moment it turns opaque.
9. Spoon the warm caponata onto plates, set a swordfish steak on top, and scatter with toasted pine nuts and torn basil. Drizzle with the remaining tablespoon of olive oil and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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