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Swordfish Caponata
Swordfish Caponata - just like the traditional Sicilian Caponata, plus the swordfish. A delicious sweet and sour dish perfect for any occasion.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 -6
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 eggplants
- 400 gms – 1 lb. swordfish
- 15 green olives pitted and halved
- 2 tbsp capers rinsed
- 3 tbsp extra virgin olive oil
- 140 gms – 5 oz. concentrated tomato paste
- 2 big onions chopped
- 3 celery stalks chopped
- 150 ml – 5 oz. red wine vinegar
- 1 tbsp sugar
- salt to taste
Notes
- This Swordfish Caponata is best eaten at room temperature or cold, and it tastes even better the next day.