Tuesday, September 8, 2009

Swordfish Steak Caponata

Tonight I made up a new recipe. We always love our swordfish steaks with olive oil, feta and greek olives but I decided to try something new. I had a jar of Alessi Eggplant Appetizer (Sicilian Caponata) that you get at Central Market, and so I just covered the swordfish steaks with some extra virgin olive oil, sea salt and pepper and the caponata. VERY VERY easy and really really yummy.

2 swordfish steaks (I use frozen from Super Target - you can use fresh if you want to pay more)
1 jar Alessi Eggplant Appetizer (get it at Central Market)
Extra virgin olive oil
sea salt and fresh cracked pepper to taste

Place each swordfish steak in a single serving oven baking dish (you can get those at Central Market too). Drizzle with 1 TBSP extra virgin olive oil per steak. Salt and pepper to taste. Cover with eggplant appetizer and bake at 425 for about 30 - 35 minutes or until done.



  1. Hi Nancy! I don't even know how I found my way to your blog but noticed that you are a Ft Worth foodie so had to say "Howdy!"

  2. Hi Cami. Keep following and I'll keep posting.