Italian · Dinner
Swordfish and Eggplant Pasta
Pan-seared swordfish steak flakes over eggplant sautéed in olive oil with garlic, cherry tomatoes and capers, tossed through spaghetti with white wine, chili flakes and parsley. A Sicilian-leaning coastal pasta balancing meaty fish, silky eggplant and a light briny sauce, finished with lemon zest and pecorino.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
21.4gFat
63.8gCarbs
6.8gSugar
6.9gFiber
510mgSodium
106mgChol
4.1gSat Fat
1180mgPotassium
140mgCalcium
3.4mgIron
2.1mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Cut swordfish into 1-inch chunks and eggplant into 1/2-inch cubes. Salt eggplant lightly and let sit on paper towels for 10 minutes to draw out moisture.
2
Heat 1 tablespoon olive oil in a wide skillet over medium-high heat for 6 to 8 minutes, stirring eggplant occasionally until deeply browned and tender throughout.
3
Cook spaghetti in salted boiling water for 9 to 10 minutes until al dente. Reserve 1/4 cup pasta water before draining.
4
Add remaining 1 tablespoon olive oil to the skillet, then sear swordfish chunks over medium-high heat for 2 minutes per side until opaque. Add garlic, cherry tomatoes, capers, chili flakes, and white wine; simmer over medium heat for 2 minutes until liquid reduces by half.
5
Plate
Toss spaghetti with reserved pasta water, swordfish, eggplant, parsley, and lemon zest in the skillet. Transfer to a warmed bowl, scatter pecorino romano over top, and season with salt and black pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g swordfish steak
- 5.2 oz150g dry spaghetti
- 8.4 oz240g eggplant
- 5 oz140g cherry tomatoes
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp capers
- 4 tbsp4 tbsp olive oil, divided
- 1/2 cup120ml dry white wine
- 1/2 tsp1/2 tsp red chili flakes
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp pecorino romano
- salt, to taste
- black pepper, to taste
