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How To Prepare Grilled Swordfish With Caponata ?


Preparation time: 10 mins 

Cooking time: 30 mins

Serving: 4


  • 1 tbsp. olive oil, plus more for coating the fish
  • 2 medium eggplants, cut into 1⁄2" cubes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 1⁄2 oz.) diced tomatoes
  • 2 tbsp. raisins (preferably golden raisins)
  • 2 tbsps. capers
  • 2 tbsps. red wine vinegar
  • 1 tbsps. sugar
  • 1⁄4 cup chopped fresh basil
  • Salt and black pepper to taste


  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the eggplant, onion, and garlic and sauté for about 5 minutes, until lightly browned and softened.
  3. Add the tomatoes, raisins, capers, vinegar, and sugar.
  4. Cover and simmer for 15 minutes, until the vegetables are very soft and the mixture has the consistency of marmalade.
  5. Stir in the basil and season with salt and black pepper. Keep warm.
  6. Preheat a grill or grill pan over medium-high heat.
  7. Coat the swordfish with olive oil and season both sides with salt and black pepper. Grill the steaks for 4 minutes, until nice grill marks have developed (you can rotate the steaks 45 degrees midway through to create diamond-shaped grill marks if you like).
  8. Flip and continue cooking for about 4 minutes longer, until the flesh flakes with gentle pressure from your finger.
  9. Serve each serving of swordfish with a generous scoop of caponata over the top.

Posted by Coba Grills and we thank Eat This, Not That for this delicious recipe and the recipe link is