Swordfish Puttanesca

  • Serves

    serves 6


Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.


  • 6 tbsp. extra-virgin olive oil
  • 6 swordfish steaks (about 6 oz. each and 1/2″ 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
  • 34 cup large green olives, pitted and roughly chopped
  • 14 cup capers, rinsed and drained
  • 12 tsp. crushed red chile flakes
  • 3 tbsp. roughly chopped parsley
  • 4 tsp. fresh lemon juice


Step 1

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.

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