Swordfish Puttanesca
Serves 4
Time 25 min
This rich and comforting one-skillet dish is packed with savory flavors. Though perfectly elegant for company, it’s quick enough for weeknight family dinners, too. Serve with your favorite green vegetable.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 (6.0-ounce) frozen Whole Catch Swordfish Steaks, thawed
- 1/4 teaspoon coarse sea salt
- 3 cloves garlic, thinly sliced
- 3 anchovy fillets, finely chopped
- 1/8 teaspoon crushed red Chile flakes, or to taste
- 1 cup diced canned tomatoes with juice
- 1/4 cup sliced pitted green olives
- 1 tablespoon drained capers
- 1/4 cup coarsely chopped fresh parsley
Method
Preheat the oven to 200F.
Heat oil in a large heavy skillet over high heat.
Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side.
Transfer to a small baking sheet and place in the oven to keep warm.
Lower heat under the skillet to medium and add garlic.
Cook, stirring frequently, 1 minute.
Stir in anchovies and pepper flakes.
Stir in tomatoes, olives and capers.
Simmer, stirring frequently, until thickened, about 3 minutes.
Spoon over swordfish steaks and sprinkle with parsley.
Nutritional Info:
Per serving: 320 calories (150 from fat), 17g total fat, 3.5g saturated fat, 115mg cholesterol, 740mg sodium, 5g carbohydrates (1g dietary fiber, 2g sugar), 35g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 (6.0-ounce) frozen Whole Catch Swordfish Steaks, thawed
- 1/4 teaspoon coarse sea salt
- 3 cloves garlic, thinly sliced
- 3 anchovy fillets, finely chopped
- 1/8 teaspoon crushed red Chile flakes, or to taste
- 1 cup diced canned tomatoes with juice
- 1/4 cup sliced pitted green olives
- 1 tablespoon drained capers
- 1/4 cup coarsely chopped fresh parsley