Originated from Naples, Italy, this rich flavorful tomato sauce is fresh, spicy , and contrasts perfectly with the smoky meatiness of the grilled fish. A game changer to serve over swordfish, this flavor explosion is a quick and easy recipe that’s great for summer eating.
6 tbsp. extra-virgin olive oil
6 swordfish steaks (about 8 oz. each and 1″ thick)
Kosher salt and freshly ground black pepper, to taste
4 anchovies in oil, finely chopped
2 cloves garlic minced
4 cups whole peeled canned tomatoes in juice, crushed by hand
3⁄4 cup large Kalamata olives, pitted and roughly chopped
1⁄4 cup capers, rinsed and drained
1⁄2 tsp. crushed red chile flakes
3 tbsp. roughly chopped parsley
generous splash of white wine
Making the Sauce
Check out the video on how to make the quick, easy simple sauce. Keep in mind the recipe in the video was prepared for a very large crowd. The Ingredient listed above makes 4 servings.
For the grilled swordfish: Set your grill on medium heat, making sure the grill has been cleaned and brushed lightly will olive oil, Rub olive oil on both sides of each steak, and grill on each side for about 2 minutes or until preferred doneness. Serve with the Puttanesca sauce on top.