Dinner

Pan-Seared Swordfish with Burnt Chili Oil & Charred Eggplant Caponata

Name: Pan-Seared Swordfish with Burnt Chili Oil & Charred Eggplant Caponata
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (7 oz each), 1.25-inch thick, skin removed; 1 lb eggplant, cut into 1-inch cubes; ¼ cup green olives, pitted and halved; 3 tablespoons golden raisins; 2 tablespoons capers in salt, rinsed; 1 can (14 oz) crushed San Marzano tomatoes; 3 cloves garlic, minced; 1 small red onion, diced fine; 3 dried Calabrian chilis (or any long dried red chili); ½ cup good olive oil, divided; 2 cloves garlic, whole (for chili oil); 1 teaspoon red wine vinegar; 1 teaspoon honey; 1 teaspoon dried oregano; 2 fresh basil leaves; Sea salt and cracked pepper; Fleur de sel for finishing

A meaty swordfish steak with a mahogany crust encasing moist, buttery flesh, served atop a warm eggplant caponata studded with golden raisins, green olives, and capers. A punchy burnt chili oil—made from long dried chilis and charred garlic—brings fermented heat and funkiness that transforms the plate into something unforgettable.

1025calper serving 47gprotein 58gcarbs 71gfat 18min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this