Italian
Swordfish Puttanesca
by Manu Food · 60K subscribers on YouTube
A delicious way to cook swordfish: seared swordfish steaks are simmered in a rich puttanesca sauce with cherry tomatoes, capers, olives, and parsley. Perfect for a flavorful main course – the sauce is so good you'll want to 'scarpetta' (mop up every bit with bread).
- Difficulty
- easy
Ingredients
9 items- Swordfishsteaks or thick slices
- Extra Virgin Olive Oilas needed
- Garlic1 clove
- Cherry Tomatoeshalved
- Tomato Passataabout 1/2 cup
- Saltto taste
- Salted Capersrinsed if very salty
- Olive Nere Snocciolatepitted black olives
- Parsleyfresh, chopped
Method
- Cut the swordfish steaks into smaller pieces.
- Brush the pieces with extra virgin olive oil.
- Sear the swordfish in a non-stick pan over medium heat until lightly browned (do not overcook).
- Remove the fish to a plate and cover with plastic wrap to keep it moist.
- In the same pan, sauté a clove of garlic in a little olive oil.
- Add halved cherry tomatoes, salt, and tomato passata.
- Cover and cook for about 10–15 minutes, until the tomatoes soften.
- Add salted capers and pitted black olives.
- Return the swordfish slices to the pan, spoon some sauce over them, and cook over low heat until the sauce thickens.
- Stir in fresh chopped parsley.
- Serve immediately, with extra sauce and bread if desired.
