Sicilian Swordfish Caponata

Ingredients

• 2 lbs swordfish fillets, about 5 fillets
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp capers, drained
• 3 tbsp red wine vinegar
• 2 tbsp tomato paste
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup whole wheat couscous

Instructions

1. 1

   1. Season the swordfish fillets with salt and pepper on both sides.

2. 2

   2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the swordfish for 3-4 minutes per side until cooked through. Transfer to a plate and cover to keep warm.