In a bowl, mix the olive oil, Cajun seasoning, salt, and black pepper. Rub this mixture onto the swordfish steaks evenly and set aside to marinate for 15-20 minutes.

Cook the Swordfish

Heat a grill or skillet over medium-high heat. Once hot, add the marinated swordfish steaks. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a blackened crust. Remove from heat and let rest.

Preparing the Caponata

Sauté the Vegetables

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft. Then add the eggplant, zucchini, and red bell pepper. Cook until tender.

Add Tomatoes and Seasonings

Stir in the diced tomatoes, capers, red wine vinegar, sugar, salt, and black pepper. Let the mixture simmer for about 10-15 minutes, stirring occasionally until the vegetables are well combined and the sauce has thickened. Remove from heat.

Roasting the Potatoes

Prepare the Potatoes

Preheat the oven to 425°F (220°C). In a bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and chopped rosemary.

Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes until golden brown and crispy, turning halfway through.

Making the Arugula Salad

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Toss the Salad

In a large bowl, combine arugula with the dressing. Toss gently to coat the leaves evenly.

Charred Lemon

Char the Lemon

On the grill or in a skillet, place the halved lemons cut side down. Cook for about 2-3 minutes until charred and caramelized. Remove from heat.