Swordfish Puttanesca

  • Level: Intermediate
  • Total: 2 hr 15 min (includes resting and cooling times)
  • Active: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

Puttanesca Sauce:

4 tablespoons grapeseed oil

1/2 cup finely diced onions

1 cup thinly sliced onions

1/4 cup finely diced carrots

1/4 cup finely diced celery

1 tablespoon chopped garlic 

4 cups (1 quart) canned crushed tomatoes 

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 cup mixed olives, pitted (manzanilla, kalamata, picholine) 

1/2 cup roasted red peppers 

2 ounces capers 

Kosher salt

Freshly ground black pepper

Garlic Chips:

4 cups (1 quart) vegetable oil

6 cloves garlic, thinly sliced 

Rapini:

Kosher salt

2 bunches rapini (broccoli rabe), trimmed 

Swordfish:

2 tablespoons grapeseed oil

Six 8-ounce swordfish steaks 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 tablespoons grapeseed oil 

2 teaspoons lemon juice 

Kosher salt

Freshly ground black pepper

6 basil leaves, cut into chiffonade 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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