Swordfish Puttanesca

Italy’s puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.


6 tbsp. extra-virgin olive oil

6 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed

Kosher salt and black pepper, to taste

3 cloves garlic, finely chopped

2 anchovies in oil, finely chopped

3 cups whole peeled canned tomatoes in juice, about 28 oz

3/4 cup large green olives, pitted and roughly chopped

1/4 cup capers, rinsed and drained

1/2 tsp. crushed red chili flakes

3 tbsp. roughly chopped parsley

4 tsp. fresh lemon juice




Heat oil in a 12″ skillet over high heat.

Viognier/Chardonnay, 2012. Hey Mambo

Transfer fish to a plate and set aside.

Return skillet to medium heat.Add garlic and anchovies; cook until soft, about 2 minutes.

Add tomatoes, olives, capers and chili flakes; cook until almost all the liquid evaporates, about 10 minutes.

Return swordfish to skillet and add parsley and lemon juice; cook until fish is cooked thoroughly, about 2 minutes.

Divide swordfish among 6 serving plates and top with sauce.

Serve with Viognier Chardonnay Hey Mambo

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