Recipe: swordfish and aubergines spaghetti!

Sorry if this post is in English, but I thought it would be handy having it in English so you can share the recipe with your colleagues!

After all this Brexit drama, I wanted to make a meal that made me feel at home. One of the (few) perks of living in the East of nowhere, by the sea, it’s the fresh fish.

Since I was at home (positive thing of being a locum, but I will tell you later), I went to the fishmonger and I bought a nice piece of swordfish. As soon as I saw it, I thought of a recipe that my Sicilian grandma used to do. Now, since I have to feed the Ginger, I had to buy a lot (350g) of fish, but I am pretty sure you could get away with 200g. To make the recipe a bit different, I used 2 aubergines that I had by chance at home, and all together came a very nice meal!

For the portions I don’t use the exact number, I now know what I need! Also, I tend to put a lot of vegetables so the meal gives you a sense of satiety.

Ingredients (for 2 people):

  • 1 garlic clove, chopped
  • 3 tbsp of olive oil
  • 1 chillies, chopped – if you want it spicy
  • 2 (micro) english aubergines (1 if it’s of a standard Italian size)
  • 250g of swordfish, like a steak
  • 1 tbsp of capers (it doesn’t matter if in salt or vinegar, but if they are preserved in the salt, make sure you rinse and squeeze them), chopped
  • 200g of spaghetti
  • 1 tbsp of flat parsley chopped
  • pepper – facultative

Cooking:

Start chopping the aubergines. You would like to cut them in cubes less than 1cm size. When you are about to finish chopping, start warming up the oil with the garlic and chillies in a pan at a medium heat. Once the garlic is sizzling, add the aubergines and turn it into a medium-high heat. Add some salt. Keep stirring the aubergines often. If you are not on a diet, you can add some oil to avoid them burning, otherwise  you can add some water (just little by little, or you will end having a soup!). In the meanwhile cut the swordfish into 1.5cm chunks. Start boiling the water for the pasta and cook as usual (that FYI dear English friends it’s: once the water is boiling add a tbsp of gross salt and then the pasta right away, and, if you use the Morrisons one, for instance, let it cook for 10 minutes stirring a couple of times). I know the pasta I use takes about 10 minutes to cook, and this is the rough time you will need to cook your swordfish. Make sure you time it right!

Once the aubergine are cooked (they should have a golden colour), add the capers and stir. Then add the swordfish to the aubergines and capers mixture at a medium-high heat and keep stirring for few minutes until the ‘outside’ of the fish is sealed, then lower the heat to medium for few other minutes until it’s cooked but soft. Once your reach this stage, turn down to the lowest heat as possible until you wait for your spaghetti. Add the spaghetti to the pan, stir briefly and serve.

Sprinkle a tsp of flat parsley and pepper and enjoy!

Aubergine and swordfish spaghetti

How the recipe looks like

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