Caponata Di Pesce Spada (swordfish Caponata)
Caponata di Pesce Spada, or Swordfish Caponata, is a traditional Sicilian dish that combines the richness of swordfish with the sweet and sour flavors of caponata. This dish is a perfect representation of Sicilian cuisine, with its bold and vibrant flavors.
Ingredients
- 1 lb swordfish, cut into cubes
- 1 eggplant, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/2 cup green olives, pitted
- 1/4 cup capers
- 1/4 cup white wine vinegar
- 2 tbsp sugar
- 1 can (14 oz) diced tomatoes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the eggplant, onion, and celery, and cook until softened, about 8 minutes.
- Add the swordfish to the skillet and cook for 5 minutes, until it starts to brown.
- Stir in the green olives, capers, vinegar, sugar, and diced tomatoes. Season with salt and pepper.
- Simmer the caponata for 10 minutes, stirring occasionally, until the swordfish is cooked through and the flavors have melded together.
- Remove from heat and let it cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large skillet Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Swordfish Caponata is best served with crusty bread or over a bed of couscous. It pairs well with a crisp white wine.
Tips & tricks
For the best flavor, let the caponata sit for at least 30 minutes before serving to allow the flavors to fully develop.
Cost
$25