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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
- Swordfish steaks
- 4 (6-ounce) pieces
- Olive oil
- 3 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Garlic
- 4 cloves, minced
- Tomatoes
- 2 cups, diced (canned or fresh)
- Kalamata olives
- 1/2 cup, pitted and sliced
- Capers
- 2 tablespoons, rinsed and drained
- Red pepper flakes
- 1/2 teaspoon (adjust to taste)
- Fresh basil
- 1/4 cup, torn for garnish
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.
Dietary Information
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
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