Cruise ship recipe for:
 from: Chef David Shalleck

Chef Ddavid Schalleck of Windstar Cruises shares his recipe for Gilled Swordfish with Naked Caponata with readers at Prow's Edge Cruise Magazine.

 Grilled Swordfish with Naked  Caponata

(Pesce Spada alla Griglia con Caponata Nuda)

Makes 8 main-course servings

Caponata is typically an eggplant dish, but in this stripped-down variation, everything is included except the eggplant. And instead of using a tomato-based sauce, pomodorini—small tomatoes—are roasted before being combined with the rest of the ingredients, making for a lighter and very colorful blending of flavors and textures. It is prefect on swordfish but works just as well with other firm-fleshed fish, chicken, and lamb. Of course, you can add grilled, roasted, or fried eggplant to the mixture to make a great antipasto or side dish.

1/2 cup extra virgin olive oil
4 large garlic cloves, peeled and lightly crushed
4 cups Sweet 100 cherry tomatoes
1 1/2 cups pitted and halved green olives
2/3 cup blanched almonds, toasted
2/3 cup golden raisins
2/3 cup thinly sliced celery heart
4 teaspoons minced drained capers
1/4 teaspoon hot red pepper flakes
1 teaspoon dried oregano
8 7-ounce pieces center-cut swordfish fillet
Fine sea salt
Freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons chopped Italian parsley

Preheat the oven to 400°F. Preheat a grill or grill pan to medium-high heat.

Put 4 tablespoons of the olive oil and the garlic cloves in an ovenproof dish that will hold the tomatoes in a single layer and place in the oven to heat the oil and lightly brown the garlic, about 8 minutes. Carefully add the tomatoes to the baking dish, toss gently to coat with the hot oil, and continue to bake until the skins crack but the tomatoes do not burst, about 5 minutes. Gently toss them from time to time. Add the olives, almonds, raisins, celery, capers, hot pepper, and oregano. Carefully mix the ingredients and continue to bake for another minute or two to warm everything together. Remove from the oven and set aside.

Season the fish on both sides with salt and pepper, then coat with the remaining oil. Grill the fish until the steaks are opaque and slightly firm, 6 to 8 minutes, turning once halfway through the cooking. Transfer to warmed plates or a serving platter.

Add the vinegar and parsley to the reserved topping and toss gently to combine. Season with salt and pepper to taste. Spoon over the fish. Serve immediately.

Recipe adapted by Chef David Shalleck from his book Mediterranean Summer for Windstar Cruises

For more information about cruises with Windstar Cruises please visit:

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 Cruise Line Chef David  Shalleck

Chef David Shalleck and Windstar Cruises

Chef DAVID SHALLECK is the founder of VOLOCHEF® Culinary Solutions offering specialized services to the hospitality and media industries as well as private dining for special occasions and events.

He is also the author of acclaimed culinary travel memoir Mediterranean Summer published by Broadway Books.

Currently, he is creating Mediterranean menus and recipes for Degrees Restaurant on board Windstar Cruises’ motor sailing yacht Wind Surf.

A veteran of over twenty-five years in the food business, he has run the kitchens in noted restaurants and cooked for events in New York, San Francisco, the Napa Valley, Provence, and throughout many of Italy’s famous regions. As a television culinary producer, he has worked alongside some of America’s most celebrated chefs and hosts. Recent credits include the PBS series More Fast Food My Way and Artist’s Table with Jacques Pépin, Made in Spain with José Andrés, Chef’s Story at the French Culinary Institute, and with Cat Cora on the Food Network’s Iron Chef America. His recipe, food styling, menu, and food product development clients include production companies, publishers, authors, restaurant operators, and many national brands. A graduate from Syracuse University in set and lighting design, he currently lives in San Francisco.

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