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Grilled Swordfish

Grilled Swordfish

Updated February 12, 2026

Sicilian-style grilled swordfish with sweet-sour eggplant relish.

Caponata is Sicilian sweet-sour eggplant stew. Agrodolce means sweet-sour in Italian.

This combination is classic Sicilian. Caponata improves after sitting.

Cook time
1 hr 5 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 6-oz pieces Swordfish steaks, 1-inch thick
  • 1 large Eggplant, diced
  • 2 whole Celery stalks, diced
  • 1 whole Red onion, diced
  • 2 whole Roma tomatoes, diced
  • ½ cup Extra virgin olive oil
  • 3 tbsp Red wine vinegar
  • 2 tbsp Sugar
  • 2 tbsp Capers, rinsed
  • 2 tbsp Pine nuts, toasted
  • 2 tbsp Golden raisins
  • ¼ cup Fresh mint, torn
  • 1 ½ tsp Salt
  • ½ tsp Black pepper

Instructions

Make the caponata
Salt diced eggplant with 0.5 teaspoon salt; let sit 15 minutes. Pat dry. Heat 0.33 cup olive oil in skillet over medium-high. Fry eggplant until golden, 8 minutes. Remove. Add celery and onion; cook 5 minutes. Add tomatoes; cook 3 minutes. Return eggplant. Add vinegar, sugar, capers, and raisins. Simmer 5 minutes. Season with 0.5 teaspoon salt. Let cool to room temperature.
Equipment
  • large skillet
Ingredients
  • eggplant (1 large)
  • salt (1 tsp)
  • olive oil (⅓ cup)
  • celery (2 whole)
  • onion (1 whole)
  • tomatoes (2 whole)
  • vinegar (3 tbsp)
  • sugar (2 tbsp)
  • capers (2 tbsp)
  • raisins (2 tbsp)
Grill the swordfish and serve
Heat grill to high. Brush swordfish with remaining olive oil. Season with remaining salt and pepper. Grill 4 to 5 minutes per side. Spoon room temperature caponata onto plates. Top with swordfish. Scatter pine nuts and mint over. Serve.
Equipment
  • grill
Ingredients
  • swordfish (4 6-oz pieces)
  • olive oil (2 tbsp)
  • salt (½ tsp)
  • pepper (½ tsp)
  • pine nuts (2 tbsp)
  • mint (¼ cup)

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