Swordfish with caponata: Get chef Michael White's recipe!

swordfish steaks

🥗Healthier: grilled chicken

💰Cheaper: tilapia

Grilled chicken is lower in fat while tilapia is more affordable.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

Peel the eggplant and cut it into three-quarter inch pieces.

Season the diced eggplant with a little bit of salt to extract water and bitterness.

Place a plate on top of the eggplant to help extract the liquid.

Heat olive oil in a skillet over medium heat.

Add the eggplant to the hot oil and fry until crispy, about 2-3 minutes.

Remove the eggplant and set aside.

In the same skillet, add diced celery and onion; cook until very soft.

Add minced garlic to the skillet and cook until fragrant.

Stir in capers, salted anchovies, golden raisins, and a little bit of sugar; deglaze the pan.

Cook until the mixture becomes a sweet, savory condiment.

Prepare the swordfish by letting it come to room temperature and cutting out any dark spots or bloodline.

Season the swordfish with olive oil, salt, and black pepper.

Preheat the grill to medium-high heat.

Grill the swordfish for about 3 minutes on one side, then turn it after 1.5 minutes to get grill marks.

Check the internal temperature of the swordfish; it should reach 135°F.

If the swordfish is undercooked, return it to the grill for additional cooking.

Cooking Techniques

Equipment Needed

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Dietary

Allergens