Healthy Comfort Food is on the menu! It’s crazy times right now and when it gets crazy and you’re not going out to resturants because it’s too risky then it’s time to put an amazing dish on the table.
This Swordfish Puttanesca recipe is perfect and easy to get on the table quickly. This dish is easy to make with simple, quality ingredients that you probably already have in your pantry and fridge. The key to a puttanesca sauce is that pretty much everything would either be in your pantry or growing in the garden. Fresh herbs, salted capers and anchovies(I didn’t use them in this version but throw them in if you like), olives, an onion, maybe a clove of garlic or two. Some canned tomatoes, or fresh ones sitting on the pop
kitchen counter. Maybe a hot chile or three.
The result is powerful. Salty, herby, sour and a little sweet from the tomatoes. It is ideal for a big fish like swordfish but great with tuna or halibut, but will work with any sort of firm, white fish. Play with it.
Try to seek out swordfish if you can, it’s a nice meaty fish, firm to the touch with nice texture and it stands up really well to the strong and bold flavors of the sauce, but if you can’t find it, try a thick piece of cod or any other firm fish you like. Puttanesca sauce is not a delicate sauce by any means it contains briny olives, capers, garlic and spicy red pepper among other things. I like using fresh cherry tomatoes in my puttanesca sauce, they keep their fresh flavor pretty much all year long, I prefer them over canned tomatoes in this dish, to me it really makes a difference in the end result.
I promise you that if you do skip the anchovies like I did in this version, you won’t even miss them in this intensely robust sauce, it’s a winner anyway!
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Ali
Swordfish Puttanesca
–
servings5
minutes25
minutes–
kcalIngredients
2 swordfish filets
Cherry tomatoes sliced lengthwise
½ onion chopped
5 cloves of garlic, shaved
Handful of kalamata olives
Handful of sliced green olives
Small handful of capers, rinsed
Small handful chopped sundried tomatoes
Fresh parsley, chopped
Wine or chicken broth to loosen the sauce
Olive oil
Knob of butter
Zest of 1/1 lemon
Optional: Red pepper flakes
Directions
- Salt and pepper each side of the fish.
- In a deep sided saute pan drizzled with olive oil and the knob of butter, brown the fish on each side for 2 minutes getting it nice and golden.
- Remove and set aside.
- In the same skillet add the onion and shaved garlic and cook till slightly golden and softened up, sprinkle with red pepper flakes to desired amount.
- Throw in your sliced cherry tomatoes with all the other remaining ingredients, olives, capers, sun dried tomatoes, lemon zest, parsley with salt and pepper to taste. Taste the sauce at this point to make sure it’s flavored enough.
- Let it simmer low until it thickens up, if it gets too thick loosen it up with some broth or wine.
- Again do a slow simmer until it thickens.
- When sauce thickens nestle your fish into sauce.
- Cook it for an additional 5 minutes with a cover on the pan.
- Garnish with more chopped parsley, lemon slices and drizzle with olive oil to finish it off.
