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
- 3⁄4 cup large green olives, pitted and roughly chopped
- 1⁄4 cup capers, rinsed and drained
- 1⁄2 tsp. crushed red chile flakes
- 3 tbsp. roughly chopped parsley
- 4 tsp. fresh lemon juice
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.