Swordfish Puttanesca
Ingredients
- 2 large or 4 small fresh swordfish steaks
- extra virgin olive oil
- balsamic vinegar
- 4 to 6 cloves of garlic fine chopped
- 1 bunch of fresh parsley chopped
- 1/2 cup pitted black oil cured olives
- 1 28. oz can favorite tomato sauce with spices ( basil etc. )
- 1 or 2 pieces of anchovy
- Tbs or more of capers
- black pepper to taste,
- Few sprinkles of red pepper flakes if desired
- 1/2 to 1 lb pasta cooked ( I prefer rigatoni etc. )
Instructions
Place fish in a zip lock bag and add several tablespoons each of the oil and vinegar and marinate overnight or at least 4 to 6 hours. Day of serving: make sauce and pasta. In a heavy duty skillet, heat some olive oil and cook the garlic a few minutes, add the tomato sauce, olives, parsley, anchovy ,capers, etc. and bring to a boil and cover and simmer about 10 minutes. Saute fish. (discard marinade) . Heat some olive oil in a pan and cook the fish about 4 minutes on each side or as done as desired. I prefer all my fish cooked through and find the marinade will keep the fish quite tender. Serve by placing some sauce over the cooked fish and side serving of pasta. A nice green salad and fresh bread is all you need for a wonderful meal.Yield: 2 to 4 servings
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