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Swordfish Puttanesca Recipe

Italian · Main course · 30 min total

A bold and briny Italian-inspired dish where meaty swordfish steaks are simmered in a spicy tomato sauce with olives, capers, and anchovies. Quick enough for a weeknight yet impressive for guests.

Ingredients

• 4 swordfish steaks (6 oz each, about 1 inch thick)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, thinly sliced
• 4 anchovy fillets, chopped
• 1/2 teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 3 tablespoons capers, drained
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Pat swordfish steaks dry and season both sides with salt and pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add swordfish and cook until golden, about 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tablespoon olive oil, garlic, anchovies, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
4. Pour in wine and scrape up any browned bits. Add crushed tomatoes, olives, and capers. Bring to a simmer and cook for 5 minutes.
5. Return swordfish to the skillet, spooning sauce over the top. Cover and simmer until fish is cooked through, about 5-7 minutes.
6. Sprinkle with parsley and serve immediately.

Tips

• Substitute halibut or tuna if swordfish is unavailable.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve with crusty bread or over pasta to soak up the sauce.

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