How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 2 days.

Can I substitute swordfish with another fish?

Yes, mahi-mahi or halibut are great substitutes.

Can I prepare the caponata in advance?

Yes, the caponata can be made a day ahead and refrigerated.

Is this dish suitable for a gluten-free diet?

Yes, just ensure the bread served on the side is gluten-free.

Can I use canned tomatoes for the caponata?

Yes, you can use canned tomatoes if fresh ones are unavailable.

Sicilian Grilled Swordfish with Caponata Topping

Name: Sicilian Grilled Swordfish with Caponata Topping
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Main Course
Ingredients: 4 swordfish steaks; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon; 1 eggplant; 1 onion; 2 cloves garlic; 1 red bell pepper; 2 tablespoons capers; 1/4 cup green olives; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; Fresh basil leaves; Lemon wedges

Mediterranean Flavors with a Zesty Twist

This classic Italian dish combines the robust flavors of grilled swordfish with a rich, tangy caponata topping. A perfect harmony of savory, sweet, and sour—ideal for a dinner that's sure to impress.

50 min
4
Intermediate

Ingredients

For the Swordfish

4 swordfish steaks

about 1 inch thick

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lemon

For the Caponata

1 eggplant

diced

1 onion

finely chopped

2 cloves garlic

minced

1 red bell pepper

chopped

2 tablespoons capers

drained

1/4 cup green olives

sliced

2 tablespoons tomato paste

2 tablespoons red wine vinegar

1 tablespoon sugar

1/4 teaspoon red pepper flakes

Salt and pepper to taste

For Garnish

Fresh basil leaves

Lemon wedges

Preparation

Marinating the Swordfish

Combine Marinade

In a bowl, mix olive oil, salt, pepper, and lemon juice.

Marinate Swordfish

Coat the swordfish steaks evenly with the marinade.

Chill

Cover and refrigerate for at least 30 minutes.

Preparing the Caponata

Heat Oil

Heat olive oil in a skillet over medium heat.

Sauté Aromatics

Add onion and garlic; sauté until translucent.

Cook Vegetables

Stir in eggplant, bell pepper, capers, and olives, cooking until vegetables are tender.

Cooking Process

Grill Swordfish

Preheat grill to medium-high heat and grill swordfish for 3-4 minutes on each side.

Do not overcook the swordfish; it should be slightly opaque in the center.

Finish Caponata

Mix in tomato paste, red wine vinegar, sugar, and red pepper flakes; simmer until thickened.

Serve

Spoon caponata over the grilled swordfish steaks and garnish with fresh basil.

Plating & Serving