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Swordfish With Caramelized Eggplant and Capers Recipe - NYT Cook
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Brief Description
Swordfish and eggplant
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Main Ingredient
Swordfish; eggplant
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://cooking.nytimes.com/recipes/1021502-swordfish-with-caramelized-eggplant-and-capers
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Tags:
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Notes:
I sliced the eggplant and grilled it first. Then I cubed it.
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Posted By: gardner.marilyn
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Posted On: Oct 28, 2020
Number of Servings:
Ingredients:
- 1 1/2 - pounds eggplant, cut into 1-inch cubes
- 2 tablespoons - extra-virgin olive oil, plus more as needed
- 1 - small red onion, halved and thinly sliced
- 1 - cup chopped fresh tomatoes (any kind will work)
- 2 tablespoons - unsalted butter
- 2 - garlic cloves, grated or minced
- 2 tablespoons - chopped, pitted Castelvetrano or other green olives
- 1 - tablespoon drained capers
- 1 1/2 - pounds swordfish, cut into 1 1/2-inch chunks (see Note)
- 1/4 - cup chopped parsley
- - kosher salt and fresh black pepper
- 1/2 cups - dry white wine or rose or chicken or vegetable broth
- - torn basil leaves for garnish
- - lemon or lime juice to taste (optional)
Directions:
Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill
In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
As eggplant broils, or after you\'ve grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it’s hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don’t fall apart, until cooked through, 3 to 5 minutes.
Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.
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