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Swordfish Puttanesca

Swordfish Puttanesca

  • Yield: 6 servings
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  • 6 tbsp Extra-virgin olive oil
  • 6 Swordfish steaks, 1/2 inch thick, skinned
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3 cloves Garlic, finely chopped
  • 2 Anchovies in oil, finely chopped
  • 3 cups Canned crushed tomatoes, with juice
  • 3/4 cup Green olives, chopped
  • 1/4 cup Capers, drained
  • 1/2 tsp Crushed red pepper flakes
  • 3 tbsp Parsley, roughly chopped
  • 4 tsp Lemon juice


  1. Heat oil in a skillet over high heat.
  2. Season swordfish steaks with salt and pepper to taste.
  3. Cook steaks for about 3 minutes, flipping once, until skin is browned. Place on paper towel lined plate and set aside. Work in batches if necessary to not crowd the skillet.
  4. In the same skillet, add garlic and anchovies and cook until softened, about 2 minutes.
  5. Add tomatoes, olives, capers and red pepper flakes and cook about 10 minutes, until most of the liquid has evaporated.
  6. Add the swordfish, parsley and lemon juice and cook until fish is cooked through, about 2 more minutes.
  7. Place steaks on servings plate and top with the sauce.
  8. Serve warm with rice or pasta.


Recipe adapted from