Swordfish with eggplant and cherry tomatoes

Just say swordfish with eggplant and cherry tomatoes and it's Sicily right away! 

Imagine yourself in one of those small but delicious restaurants overlooking the sea, with the scent of freshly caught fish: this is the feeling you will have tasting this super tasty second course, very easy to prepare, with the colors and scents of Sicily!

This recipe is perfect for any occasion, whether it is a dinner with friends or a lunch with relatives or a dinner for two. In addition, the fish will be so soft that it will appeal even to the little ones! 

Are you ready to cook with me? 🙂

Ingredients

2 slices of swordfish

1 medium-small black eggplant

15 cherry tomatoes 

1 clove of garlic

extra virgin olive oil

fine and coarse salt

fresh basil

Procedure

Remove the stem from the eggplant and cut it into cubes. Transfer it, then, in a colander and sprinkle the cubes with coarse salt. Cover with a bowl full of water or with a weight inside and let it rest for about 40 minutes. Once the diced eggplant has been rinsed and dried, fry them in a pan with extra virgin olive oil and a clove of garlic cut in half. There is no need to put too much oil, but for this preparation "a thread" is not enough: 2-3 rounds of oil will be fine. Cover the eggplants with a lid and let them cook until they are soft. Complete with the chopped cherry tomatoes, continuing cooking for another 5 minutes, over medium heat. Add, at the end, the slices of swordfish. Turn the fish, add salt and cover with a lid, leaving to cook for about 5 minutes per side, over low heat. Complete the cooking by sautéing the swordfish over high heat, without lid, for about a minute.

Here is ready our swordfish with eggplant and cherry tomatoes, flavored at the end of cooking with fresh basil!

One more tip

If you want to add a touch of Sicilian to the dish, add a handful of toasted almonds at the end of cooking, chopped with a knife 😀