Good Lifestyle

Sicilian cuisine is part of the largest on the planet, built around a humble traditionPasta dishes,Sophisticated dessertsand beautiful fish and seafood preparations. There are two items you will find in almost all sites of island's restaurant: Grilled swordfish and Caponata, Sicily's response toRatatouille, a slightly baked vegetable stew. You rarely see them together in the same dish, but as soon as you taste it - preferably in summer, with the hot fish of the grill - you will see why it makes us so happy. It is a seafood taking that is light, refreshing and perfectly configured for a healthy dinner any night of the week.

Nutrition:360 calories, 11 g of grease (2.5 g saturated), 520 mg of sodium

Serve 4

You will need

1 tablespoon of olive oil, plus more to coat the fish
2 middle aubergines, cut into cubes of 1/2 "
1 medium onion, diced
2 clovesminced garlic
1 box (14 1/2 oz) dice tomatoes
2 people with dried grapes (preferably dry grapes)
2 tablespoonscaper
2 c. Soup of red wine vinegar
1 tablespoon of sugar
1/4 cup of chopped fresh basil
Black salt and pepper
4 small steaks of swordfish, 6 oz each

How to do it

1. Heat olive oil into an average saucepan on medium heat.
2. Add aubergine, onion and garlic and sauté for about 5 minutes, until slightly golden and softened.
3. Add tomatoes, raisins, capers, vinegar and sugar.
4. Cover and simmer for 15 minutes, until the vegetables are very soft and the mixture has the consistency of the marmalade.
5. Stir in basil and season with black salt and pepper. Keep warm.
6. Preheat a grill or grid over medium-high heat.
7. Coat the water sword with olive oil and season both sides with black salt and pepper. Grill the steaks for 4 minutes, until pretty grilled marks have grown (you can rotate the steaks of 45 degrees halfway to create diamond-shaped grill marks if you wish).
8. Return and continue cooking for about 4 minutes more, until the flesh slips with a slight pressure of your finger.
9. Serve every portion of swordfish with a vast spoon of caponata on the top.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!