Swordfish Bites With Puttanesca Salad Food

PUTTANESCA SALAD

Steps:

• Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

NEAPOLITAN PASTA WITH SWORDFISH

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

SWORDFISH PUTTANESCA

Steps:

• For the puttanesca sauce: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil. Add the diced onions, carrots and celery and sweat for about 5 minutes. Add half of the chopped garlic and saute for 3 minutes. Add the crushed tomatoes and bring the sauce to a simmer. Simmer the tomato sauce for 20 to 30 minutes. Add the basil and oregano and then puree the sauce in a blender or with an immersion blender. Set aside.
• In a separate saucepan over medium-high heat, add the remaining 2 tablespoons grapeseed oil. Add the sliced onions, remaining garlic and the olives. Saute until the onions are tender. Add the roasted red peppers and saute for another minute. Add the tomato sauce and bring to a simmer. Cook the sauce for 5 minutes and then add the capers. Season with salt and pepper and hold warm for plating.
• For the garlic chips: Heat the oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 300 degrees F.
• Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil.
• For the rapini: In a pot, combine 16 cups (1 gallon) water and 2 tablespoons kosher salt and bring to a rolling boil. Prepare an ice water bath. Blanch the rapini in the boiling water, one bunch at a time, for 2 minutes. Shock in the ice bath.
• For the swordfish: Heat a skillet over high heat and add the grapeseed oil. Season the swordfish steaks with salt and pepper and arrange in the skillet. Cook until the first side is golden brown and seared, 3 to 4 minutes. Flip the steaks over and cook for another 3 to 4 minutes. Remove the fish from the pan and allow to rest before plating.
• As the swordfish steaks are cooking, finish the rapini. Heat a saute pan over high heat until smoking. Add the grapeseed oil and then the blanched rapini. Saute until the rapini starts to get color. Add the lemon juice and season with salt and pepper.
• For plating: Spoon about 1/4 cup of the puttanesca sauce onto the center of each plate. Place 4 to 5 pieces of rapini on top of the sauce. Place the fish on top of the rapini, and then garnish the plate with garlic chips and chiffonade of basil.

SWORDFISH BITES WITH PUTTANESCA SALAD

Steps:

• Preheat a toaster oven or conventional oven to 375°F. Spread the capers onto a small baking sheet and drizzle EVOO over them. Place the capers in the oven and turn it off. Do not open the door. The capers will roast as the oven cools back down.
• Preheat a large nonstick skillet to medium high.
• Place the swordfish cubes on a platter. Make a pile on your cutting board of the lemon zest, half of the garlic, a handful of the parsley leaves, and some coarse salt and pepper. Chop and mash together the ingredients. Drizzle EVOO over the fish to coat it evenly and add the mash of garlic and lemon and parsley. Use your hands to evenly coat the fish. Add the fish to the hot pan and cook for 5 minutes, or until the cubes are opaque and firm.
• Coarsely chop the remaining 2 handfuls of parsley and in a salad bowl combine with the lettuce, olives, and sun-dried tomatoes. In a small bowl whisk the remaining garlic and the anchovy paste with the vinegar into a thick paste and then stream in EVOO to make your dressing. Toss the salad with dressing and season with black pepper to taste.
• Arrange the puttanesca salad on plates or on a platter. Remove the capers from the oven. Top the salad with the swordfish and the roasted capers and serve.
• Tidbit
• Roasting gives capers a new flavor aspect. They become a little nutty and earthier and they pop when you bite down on them.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

GRILLED SWORDFISH PUTTANESCA

Steps:

• Preheat grill or broiler.
• In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
• While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.