Top seared swordfish with summery eggplant caponata
"This swordfish dish is a great summertime dinner recipe that utilizes the bounty of the season's harvest...."
INGREDIENTS
•
4 (6- to 8-ounce) swordfish steaks
•
salt and freshly ground black pepper
•
4 tablespoons canola oil
•
2 large eggplants, diced
•
salt and freshly ground black pepper, to taste
•
5 tablespoons olive oil, plus more
•
3 large red bell peppers, diced
•
1 large onion, chopped
•
1 rib celery, diced
•
2 cloves garlic, minced
•
1/4 cup granulated sugar
•
1 cup white wine vinegar
•
2 tablespoons capers
•
1/2 cup golden raisins
•
6 anchovy fillets in oil
•
1/2 cup fresh basil, cut into thin ribbons
•
lemon zest
•
extra-virgin olive oil, for finishing
•
parsley, chopped
•
flaky sea salt, such as Maldon
•
2 lemons, halved
Comments & Reviews
Just A Pinch Sweepstakes