Lunch

Charred Swordfish Steak with Burnt Chili Oil & Roasted Eggplant Caponata, Crispy Sourdough Croutons

Name: Charred Swordfish Steak with Burnt Chili Oil & Roasted Eggplant Caponata, Crispy Sourdough Croutons
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (1¼ inches thick, 6–7 oz each); 1 large eggplant, cubed (½-inch pieces); 1 pint cherry tomatoes; ¼ cup Castelvetrano olives, pitted and halved; 2 tablespoons capers, drained; 3 garlic cloves, thinly sliced; ¼ cup extra-virgin olive oil (divided); 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; ¼ teaspoon sea salt; Black pepper; 3 tablespoons vegetable oil (for searing fish); ¼ cup burnt chili oil (or 3 tablespoons olive oil + 2 teaspoons red pepper flakes + 1 dried red chili, toasted until nearly blackened, then infused); 2 cups sourdough bread, cubed (½-inch); 1 tablespoon butter; Fresh mint leaves, torn; Fleur de sel

A thick-cut swordfish steak, seared until golden and just medium-rare at the center, rests atop a warm and silky eggplant caponata studded with roasted tomatoes, olives, and capers. A fierce burnt chili oil drapes across the plate, balanced by crispy sourdough croutons and fresh mint. Sophisticated, substantial, and screaming Mediterranean technique.

1012cal per serving 46gprotein 55gcarbs 73gfat 25min prep 40min 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