Swordfish Puttanesca

When I saw a recent blog post for this dish, I knew I needed to go in search of some swordfish steaks and managed to find four with trips to two different Food City stores. While I liked the recipe I’d seen, I saw some others for the puttanesca sauce that had some elements I preferred so I combined a couple of them to get the one below.

Swordfish Puttanesca - Adapted from Proud Italian Cook & Simply Recipes

Ingredients:

4 swordfish steaks

3 tablespoons olive oil, divided

knob of butter

½ onion, chopped

4 cloves garlic, finely chopped

1 can (14 ounces) chopped tomatoes, with their juices

¾ container grape tomatoes, sliced lengthwise

4 anchovy fillets, coarsely chopped

½ cup green olives, sliced

½ cup pitted Kalamata olives, halved lengthwise

¼ cup capers

¼ teaspoon crushed red pepper, or more to taste

3 tablespoons chopped fresh oregano, divided

zest of ½ lemon

salt to taste

¼ teaspoon ground black pepper, or more to taste

Parmesan cheese (optional)

Directions:

1. In a bowl, combine the tomatoes, anchovies, olives, capers, red pepper, zest, and 2 tablespoons of the oregano. Set aside.

2. Sprinkle the fish on both sides with salt and black pepper. 
3. In a large skillet over medium-high, heat the butter and 2 tablespoons of the olive oil until hot.

4. Add the fish and cook without disturbing for 2 minutes, or until browned then flip and cook two more minutes.

5. Remove to a dish and tent to keep warm.

6. In the skillet over medium heat, add the remaining 1 tablespoon oil. Add the onion and cook until soft then add the garlic and cook, stirring, for 1 minute.

7. Add the tomato mixture – be careful since the juices may splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like.

8. Add the fish to the sauce along with and any juices on the plate and spoon a little sauce over top.

We added some Parmesan at this point.

9. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer registers 140F.

I served it over a little rice and topped with more Parmesan (but forgot the extra oregano) and we all thought it was very good and a keeper recipe for fish or chicken.

Earlier that day, we had gone furniture shopping again and Bev finally bought this entertainment center along with matching end tables and a coffee table.

The previous day, granddaughter Eliza had brought her parents over for a visit but this was the only usable shot I got.  

She enjoyed playing with Frankie and we had a nice meal of Million Dollar Spaghetti Pie and salad.

I know many are experiencing hot dry weather with lots of records falling - Wed was the hottest day ever recorded for Oct in our area but supposed to be 20+ F lower the first of the week with some desperately needed rain - I can't wait

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/30/19 event date