Swordfish Puttanesca
Serves 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 (6-ounce) frozen Whole Catch Swordfish Steaks, thawed
- 1/4 teaspoon coarse sea salt
- 3 cloves garlic, thinly sliced
- 3 anchovy fillets, minced
- 1/8 teaspoon crushed red chili 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
Instructions
Preheat the oven to 200 degrees. 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.
Approximate values per serving:
320 calories, 17 g fat, 115 mg cholesterol, 35 g protein, 5 g carbohydrate, 1 g fiber, 740 mg sodium, 47 percent calories from fat
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