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Swordfish With Chunky Caponata

 
Type of Dish: Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for: Lazy Sundays

Caponata is a lovely sweet and sour Italian vegetable salad that works as a dish in its own right as part of an antipasto spread. Here is a version with the vegetables cut into chunkier pieces than usual and it is teamed with swordfish fillets. Swordfish is one of the very best fish on the barbecue, with its dense, meaty character it is best cooked medium, as it can dry out cooked well done.

Goes Well With

Ingredients

  • 4
    portion(s)
    Swordfish
    steaks should be about 1cm thick.
  • 5
    tbsp
    Extra Virgin Olive Oil
  • 1
    whole
    Eggplant(s)
    small.
  • 3
    whole
    Tomatoes
    medium sized and ripe.
  • 1
    stalk(s)
    Celery
    one heart - the pale inside stalks only.
  • 2
    whole
    Brown Onion
    medium size.
  • 1
    tbsp
    Capers
    rinsed and chopped.
  • 6
    whole
    Olives
    remove the seeds.
  • 3
    tbsp
    Fresh Basil
    shredded.
  • 1
    cup(s)
    Canola Oil
    for frying.
  • 4
    tbsp
    Red Wine Vinegar
  • 1
    tbsp
    Sugar

Directions

  • 1

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