Swordfish Puttanesca Food

SWORDFISH PUTTANESCA

Steps:

• Preheat the oven to 200F.
• Heat oil in a large heavy skillet over high heat.
• Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side.
• Transfer to a small baking sheet and place in the oven to keep warm.
• Lower heat under the skillet to medium and add garlic.
• Cook, stirring frequently, 1 minute.
• Stir in anchovies and pepper flakes.
• Stir in tomatoes, olives and capers.
• Simmer, stirring frequently, until thickened, about 3 minutes.
• Spoon over swordfish steaks and sprinkle with parsley.

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.

SWORDFISH PROVENCAL

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.