Tasty AND easy! Great served over capellini.
Swordfish Puttanesca
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
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Credit: Todd Coleman
INGREDIENTS
6 tbsp. extra-virgin olive oil6 swordfish steaks (about 6 oz. each and ½″ thick), skin removed
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
2 anchovies in oil, finely chopped
3 cups whole peeled canned tomatoes in juice, crushed by hand
¾ cup large green olives, pitted and roughly chopped
¼ cup capers, rinsed and drained
½ tsp. crushed red chile flakes
3 tbsp. roughly chopped parsley
4 tsp. fresh lemon juice
3 cloves garlic, finely chopped
2 anchovies in oil, finely chopped
3 cups whole peeled canned tomatoes in juice, crushed by hand
¾ cup large green olives, pitted and roughly chopped
¼ cup capers, rinsed and drained
½ tsp. crushed red chile flakes
3 tbsp. roughly chopped parsley
4 tsp. fresh lemon juice
INSTRUCTIONS
Heat oil in a 12″ skillet over high heat. Working in two batches, season swordfish with salt and pepper, and add to skillet; cook, flipping once, until brown outside and medium rare inside, about 3 minutes. Transfer fish to a plate and set aside. Return skillet to medium heat. Add garlic and anchovies; cook until soft, about 2 minutes. Add tomatoes, olives, capers, and chile flakes; cook until almost all the liquid evaporates, about 10 minutes. Return swordfish to skillet, and add parsley and lemon juice; cook until fish is cooked through, about 2 minutes. Divide swordfish among 6 serving plates and top with sauce.Ratings & Reviews (3)
Delicious, easy, and quick - I chose the underbelly side of the swordfish for the flavor.
I am not a huge fan of swordfish and my boyfriend is so I though the sauce would make it better for me and I was right! I also hate anchovies but for cooking purposes I feel it is necessary because of the great flavor it added. I will use this recipe again and I want to try this sauce with other fish.
Swordfish Puttanesca
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