Swordfish Puttanesca
(Pesce Spada alla Puttanesca)
Ingredients:
6 swordfish steaks (about 6 oz. each and 1/2-inch thick), skin removed
3 cups whole peeled canned tomatoes in juice, crushed by hand
3/4 cup large green olives, pitted and roughly chopped
1/4 cup capers, rinsed and drained
3 cloves garlic, finely chopped
2 anchovies in oil, finely chopped
1/2 tsp crushed red chile flakes
3 tbsp roughly chopped parsley
4 tsp fresh lemon juice
6 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper, to taste
Directions:
Heat olive oil in a 12-inch 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 3-4 minutes.
Transfer swordfish 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 of the liquid evaporates, about 9-10 minutes.
Return swordfish to skillet, and add parsley and lemon juice.
Cook until swordfish is cooked through, about 2 minutes.
Divide swordfish among 6 serving plates and top with sauce. Serves 6.