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 SWORDFISH PUTTANESCA  


 Ingredients

1. 6 tbsp. extra-virgin olive oil
2. 6 swordfish steaks (about 6 oz. each and thick), skin removed.
3. Kosher salt and freshly ground black pepper, to taste.
4. 3 cloves garlic, finely chopped.
5. 2 anchovies in oil, finely chopped
6. 3 cups whole peeled canned tomatoes in juice, crushed by hand.
7. 3/4 cup of large green olives, pitted and roughly chopped.
8. 1/4 cup of capers, rinsed and drained.
9. crushed red chile flakes.
10. 3 tbsp. roughly chopped parsley.
11. 4 tsp. fresh lemon juice.

 Serves 6

 Method
Heat oil in a 12″ skillet over high heat. Working in two batches, season swordfish with salt and pepper, and add to skillet; cook, flipping once, until brown outside and medium rare inside, about 3 minutes. 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 chile 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 through, about 2 minutes. Divide swordfish among 6 serving plates and top with sauce.

 Wine

To compliment this try a nice dry table white wine available at all large stores like Publix etc.





 


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