Teresa's Recipes
Swordfish Puttanesca
Dive into the vibrant flavors of the Mediterranean with this Swordfish Puttanesca. Juicy swordfish steaks are seared to perfection, then enveloped in a robust sauce of ripe tomatoes, briny olives, and zesty capers. A hint of red pepper flakes adds a delightful kick, while fresh basil finishes this masterpiece. This dish is not only a feast for the palate but also a celebration of Italian culinary tradition, originally born from the bustling streets of Naples, where home cooks would quickly whip up satisfying meals with whatever ingredients were on hand.
Ingredients
- 4 (6-ounce) pieces Swordfish steaks
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 4 cloves, minced Garlic
- 2 cups, diced (canned or fresh) Tomatoes
- 1/2 cup, pitted and sliced Kalamata olives
- 2 tablespoons, rinsed and drained Capers
- 1/2 teaspoon (adjust to taste) Red pepper flakes
- 1/4 cup, torn for garnish Fresh basil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Season the swordfish steaks generously with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Carefully add the swordfish steaks to the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the steaks from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.
- Stir in the diced tomatoes, sliced olives, capers, and red pepper flakes. Season with a pinch of salt and black pepper. Cook for about 5 minutes, or until the tomatoes begin to break down and create a saucy consistency.
- Return the swordfish steaks to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the fish.
- Cover the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld and the swordfish to heat through.
- Before serving, sprinkle with torn fresh basil for a burst of freshness and color.
Tips
- For a smoky flavor, try grilling the swordfish instead of pan-searing.
- Pair this dish with a side of crusty bread to soak up the delicious sauce.
- To enhance the dish further, consider adding some chopped anchovies to the sauce for an extra layer of umami.