Seared Swordfish with Caponata

Name: Seared Swordfish with Caponata
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 teaspoons grated dark chocolate; 1 x 1.2 kg piece sashimi-grade swordfish loin, skin off and trimmed of any bloodline; 1 tablespoon salted baby capers, rinsed and dried; salt flakes and freshly ground black pepper, to taste; 1 large yellow capsicum (pepper), finely diced; 1 tablespoon extra virgin olive oil; albacore; striped marlin; tuna; olive oil, for pan-frying; 1 large red capsicum (pepper), finely diced; 1 large green capsicum (pepper), finely diced; 1 large eggplant (aubergine), finely diced; ½ cup (125 ml) sweet red wine vinegar (see Chefs’ ingredients); 1 large stalk celery, peeled and finely diced; 16 large green olives, pitted and finely diced; 1 tablespoon pine nuts; 1 large red onion, finely diced; 1 tablespoon light muscovado sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Swordfish is one of the most common Mediterranean fish and is especially popular in southern Italy. Here it’s teamed with caponata, a traditional Sicilian dish of sweet and sour vegetables that is enriched with a little bitter chocolate. When Nino Zoccali taught this dish at the Seafood School, he stressed that the trick to a successful caponata is to have the vegetables fried and all of the other ingredients ready so that they can be quickly combined just before serving. Italians now eat m