Swordfish Puttanesca

What’s on the menu tonight? A rustic Italian meal…tasty puttanesca sauce served over grilled swordfish along with a side of pasta, if desired…A classic!

Swordfish Puttanesca
6 garlic cloves, minced
2 large shallots, peeled & diced
3 ripe Roma tomatoes, diced
2 anchovy fillets (packed in oil), minced
8 fresh Kalamata olives (from the olive bar -not jarred) diced
2 tablespoons capers, drained
fresh oregano
fresh parsley
fresh basil
salt & fresh ground pepper
2 – 15 oz fire-roasted diced tomatoes
2 swordfish fillets
extra virgin olive oil
Cooked Pasta (optional)

In a large skillet, sauté the garlic, shallots, ripe tomatoes, anchovy fillets, olives and capers along with one tablespoon each of fresh chopped oregano, parsley, basil, 1 teaspoon salt and fresh ground pepper for about 10 minutes. Add the fire roasted diced tomatoes and simmer a minimum of 20 minutes. Meanwhile, cut the swordfish in bite-sized cubes and marinate in some extra virgin olive oil, fresh oregano, parsley, basil, salt & fresh ground pepper. Fill 4 skewers with the marinated swordfish cubes. Heat a grill pan. Grill swordfish 1-2 minutes on each side. Serve with the pasta, if desired and Puttanesca Sauce. I served mine over Ronzoni Super Greens Rotini Pasta – a delicious pasta made with a blend of spinach, zucchini, broccoli, kale & parsley. Makes 2-4 servings.



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