Swordfish With Caramelized Eggplant and Capers
Published October 6, 2020
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
⅓ cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 ½ pounds swordfish, cut into 1 ½-inch chunks (see Note)
¼ cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)
Nutritional analysis per serving (4 servings)
16 grams carbs; 128 milligrams cholesterol; 442 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 7 grams fiber; 1036 milligrams sodium; 36 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
- Step 2
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.
- Step 3
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.
- Step 4
Add tomatoes and ¼ 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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
When buying swordfish — and this goes for any fish — always seek out the most sustainable options. (If unsure, the Monterey Bay Aquarium’s Seafood Watch is an excellent resource.)
Private Notes
Comments
Cut eggplant into 1” thick slices rather than cubes. This is much easier to flip. Cube when cool enough to handle.
Delish! Sliced the eggplant instead of cubed while broiling. Easier to flip. Cubed before adding to pan. Subbed fresh tuna steak instead of swordfish which was wonderful. Highly recommend cooking this recipe!
Trim the skin off of the swordfish before cooking.
Just made this and the wife was in raptures.
5 Stars for sure- done exactly per recipe. Like idea of broiling/grilling eggplant as slices, esp, for grill. Artichoke suggestion will be added next time, and an anchovy or so
The whole is greater than the sum of its parts and the parts ain’t bad! Loved this dish more than I expected. Can’t wait to make it again.