Swordfish And Caponata Di Melanzanes

Name: Swordfish And Caponata Di Melanzanes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 anchovies, bones removed and rinsed well; 59 milliliters balsamic vinegar; 118 milliliters black olives, pitted and quartered; 3 Tbsps capers, rinsed and drained; 3 medium sizes eggplants, peeled and cut into 1-inch cubes; 1 handful fresh basil leaves, chopped; 2 garlic cloves, minced; 2 lemons, juiced; 355 milliliters extra-virgin olive oil; 1 large onion, minced; 59 milliliters pine nuts; 118 milliliters raisins; 1 teaspoon red chili flakes; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps sugar; 454 grams fillets swordfish, skin and bloodlines removed; 237 milliliters tomato sauce; 3 mediums ripe whole tomatoes, peeled and seeded

Swordfish And Caponata Di Melanzanes might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains approximately 30g of protein, 25g of fat, and a total of 532 calories. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Head to the store and pick up tomatoes, balsamic vinegar, eggplants, and a few other things to make it today.

Instructions

In a large saute pan, heat 3/4 cup of olive oil over a medium flame.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the anchovies and garlic to the hot oil. Using a wooden spoon, press the anchovies to break them up. They will appear to dissolve in the oil. Toss in the eggplant and cook until golden on all sides, about 3 minutes per side.

Ingredients you will need

Anchovies

Eggplant

Garlic

Cooking Oil

Equipment you will use

Wooden Spoon

Remove the eggplant from the oil and drain on paper towels.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Paper Towels

Pour the excess oil from the pan and discard.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 cup of the remaining olive oil to the pan and heat over a medium flame. Toss in the onion and chili flakes and saute until the onion is translucent, about 3 minutes. Hand-crush the tomatoes into the pan and stir well. Bring to a simmer for 10 minutes and then return the eggplant to the pan.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Eggplant

Tomato

Onion

Equipment you will use

Frying Pan

Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar.

Ingredients you will need

Black Olives

Pine Nuts

Raisins

Vinegar

Capers

Sugar

Equipment you will use

Frying Pan

Pour in the tomato sauce and stir; taste and then season with sea salt and freshly ground black pepper. Cover and simmer until ready to serve.

Ingredients you will need

Ground Black Pepper

Tomato Sauce

Sea Salt

Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes.

Ingredients you will need

Lemon Juice

Olive Oil

Swordfish

Basil

Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking. Season the fish with sea salt and freshly ground black pepper and then place in the pan. Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center).

Ingredients you will need

Ground Black Pepper

Sea Salt

Fish

Cooking Oil

Equipment you will use

Grill Pan

Frying Pan

Serve immediately with a generous spoonful of the caponata.

Equipment

Ingredients

Servings:

anchovies, bones removed and rinsed well 59milliliters

balsamic vinegar 118milliliters

black olives, pitted and quartered 3Tbsps

capers, rinsed and drained 3medium sizes

eggplants, peeled and cut into 1-inch cubes 1handful

fresh basil leaves, chopped 2

garlic cloves, minced 2

lemons, juiced 355milliliters

extra-virgin olive oil 1large

onion, minced 59milliliters

pine nuts 118milliliters

raisins 1teaspoon

red chili flakes 4servings

Sea salt and freshly ground black pepper 2Tbsps

sugar 454grams

fillets swordfish, skin and bloodlines removed 237milliliters

tomato sauce 3mediums

ripe whole tomatoes, peeled and seeded

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.