Italy’s puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Yield: serves 6
- 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.