Swordfish Puttanesca

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

1. Season the swordfish steaks generously with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
3. 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.
4. In the same skillet, add the minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.
5. 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.
6. Return the swordfish steaks to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the fish.
7. Cover the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld and the swordfish to heat through.
8. Before serving, sprinkle with torn fresh basil for a burst of freshness and color.