Swordfish Almost Puttanesca
Author: 
 
Ingredients
  • 2 swordfish filets
  • FOR THE SAUCE
  • cherry tomatoes sliced lengthwise ( enough to fill your saute pan)
  • ½ onion chopped
  • 5 cloves of garlic, shaved
  • handful of kalamata olives
  • handful of sliced green olives
  • a small handful of capers, rinsed
  • small handful of chopped sundried tomatoes in oil
  • fresh parsley, chopped
  • wine or chicken broth to loosen the sauce
  • olive oil
  • knob of butter
  • zest of ½ lemon
  • red pepper flakes, optional or to your heat desire
  • sliced lemons for garnish
Instructions
  1. Salt and pepper each side of the fish.
  2. In a deep sided saute pan drizzled with olive oil and the knob of butter, brown the fish on each side for 2 minutes getting it nice and golden.
  3. Remove and set aside.
  4. In the same skillet add the onion and shaved garlic and cook till slightly golden and softened up, sprinkle with red pepper flakes to desired amount.
  5. Throw in your sliced cherry tomatoes with all the other remaining ingredients, olives, capers, sun dried tomatoes, lemon zest, parsley with salt and pepper to taste. Taste the sauce at this point to make sure it's flavored enough.
  6. Let it simmer low until it thickens up, if it gets too thick loosen it up with some broth or wine.
  7. again do a slow simmer until it thickens.
  8. When sauce thickens nestle your fish into the sauce.
  9. Cook it for an additional 5 minutes with a cover on the pan.
  10. Garnish with more chopped parsley, lemon slices and a drizzle with olive oil to finish it off.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/09/swordfish-with-almost-puttanesca-sauce.html