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.