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.

Caponata Di Pesce Spada (swordfish Caponata)

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

  1. In a large skillet, heat the olive oil over medium heat. Add the eggplant, onion, and celery, and cook until softened, about 8 minutes.
  2. Add the swordfish to the skillet and cook for 5 minutes, until it starts to brown.
  3. Stir in the green olives, capers, vinegar, sugar, and diced tomatoes. Season with salt and pepper.
  4. Simmer the caponata for 10 minutes, stirring occasionally, until the swordfish is cooked through and the flavors have melded together.
  5. 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