Grilled swordfish bowl with cold caponata and couscous

Ingredients

For 1 serving

• Swordfish130 g
• Couscous55 g
• Eggplant150 g
• Celery40 g
• Onion40 g
• Canned peeled tomatoes80 g
• Capers5 g
• Green olives5
• White wine vinegar1 tablespoon
• Sugar1 teaspoon
• Extra virgin olive oil10 g
• Basil3 g
• Saltto taste

Contains: gluten, fish, celery, sulphites,

In season: June – September

Method

1. Wash the aubergines and cut them into roughly 1.5 cm cubes; chop the celery and slice the onion; rinse the capers and slice the green olives into rings.
2. Heat most of the oil in a frying pan over medium-high heat and fry the aubergines, celery and onion for 8 minutes, stirring, until the aubergines are golden and soft; season with salt.
3. Add the crushed tinned tomatoes, capers and olives and simmer over low heat for 10 minutes, until the sauce thickens. Splash in the vinegar with the sugar dissolved in it, let it bubble for a minute, then turn off the heat and let the caponata cool.
4. Meanwhile, put the couscous in a bowl, pour over boiling water to cover by half a centimetre, cover and leave for 5 minutes until absorbed; fluff with a fork.
5. Brush the swordfish with the remaining oil and season it with salt. Heat a griddle well over high heat and cook it for 2 minutes per side, until marked outside and just opaque in the centre: overcooked, it turns dry.
6. Build the bowl with the couscous, caponata and swordfish and finish with torn basil.