Pan-Seared Swordfish and Eggplants. An excellent light and flavorful main course that can be prepared quickly, transporting you to Sicily in a flash, even if you live in Piedmont.
Just find the right ingredients. This dish will remind us of Swordfish Norma, my exclusive recipe that wowed a Japanese panel at a competition.
Since this is not a first course, there is no grated ricotta, but both dishes can follow each other in a meal with friends.

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Cost: Medium
Preparation time: 35 Minutes
Portions: 3
Cooking methods: Slow Fire
Cuisine: Regional Italian

592.72 Kcal

calories per serving

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Energy 592.72 (Kcal)
Carbohydrates 15.25 (g) of which sugars 5.04 (g)
Proteins 29.04 (g)
Fat 42.04 (g) of which saturated 6.89 (g)of which unsaturated 5.84 (g)
Fibers 5.41 (g)
Sodium 285.51 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14 oz swordfish
14 oz eggplant
2 tablespoons capers in salt (desalted)
2 tablespoons green olives in brine (pitted)
1.4 oz onion
4 tablespoons extra virgin olive oil
1 cup tomato sauce
to taste basil
Half stalk celery

Tools

Baking Dish
Frying Pan
Cutting Board
Knife

Preparation of Pan-Seared Swordfish and Eggplants

Wash the eggplants, remove the stalk, and without peeling them, cut them into cubes of about 0.4 inches.
Place them in a baking dish with a pinch of salt and 2 tablespoons of extra virgin olive oil.
Bake at 375°F for about 15 minutes.
When the eggplants are cooked, take them out of the oven while you continue the preparation.
Place the frying pan on the stove with 1 tablespoon of extra virgin olive oil, heat it, and sear each swordfish slice for about 30 seconds per side. Then set aside without discarding the oil.
When all slices are seared, in the same pan add the remaining oil, desalted capers, olives, chopped celery, and finely chopped onion, and sauté for about 3 minutes.
At this point, pour the tomato sauce, add the slices and…
The eggplants. Cover and cook for 5 minutes, without adding more salt.
At the end of cooking, tear a few basil leaves, and serve.
Here’s your Pan-Seared Swordfish and Eggplants ready.
My favorite pans are Tognana and the whole set is now on offer, click here to see them.
Stone&Wood Set of 3 Pans, Aluminum