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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.