Swordfish With Caramelized Eggplant And Capers Recipes

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS

Steps:

• Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
• In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
• As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
• Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
• Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
• Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
• Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

SWORDFISH AND CAPONATA DI MELANZANES

Steps:

• In a large saute pan, heat 3/4 cup of olive oil over a medium flame. 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. Remove the eggplant from the oil and drain on paper towels.
• Pour the excess oil from the pan and discard. 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.
• Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar. 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.
• Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes.
• 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). Serve immediately with a generous spoonful of the caponata.