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Swordfish Puttanesca

Swordfish Puttanesca

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup pine nuts
1/2 cup Kalamata olives
Handful of fresh parsley
1 clove garlic
1 cup cherry tomatoes
1 lemon
1 Tbsp butter
3 Tbsp olive oil, divided
1 lb swordfish steaks
1/4 cup capers
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Let's Make It
1) Preheat oven to 350 degrees F. Place pine nuts on a baking sheet and toast in oven for 5 minutes or until browned. Roughly chop olives and parsley. Finely mince garlic and halve tomatoes. Zest the peel of the lemon and reserve the rest.
2) In a large saute pan, heat butter and 2 Tbsp. olive oil over medium-high heat. Lightly season swordfish on both sides with salt and fresh ground black pepper. When butter and olive oil start to smoke slightly, add swordfish. Sear 2 minutes on each side. Cover saute pan, turn heat to medium-low, and let cook for 5 minutes. Remove from heat and let rest.
3) In a separate small saute pan, add 1 Tbsp. of olive oil. Saute garlic for 1 minute. Add pine nuts, olives, capers, tomatoes and lemon zest. Cook over medium to medium-low heat for 5 minutes or until tomatoes soften. Gently stir to ensure there is no burning. To plate, top swordfish steaks with (Puttanesca) sauce. Sprinkle with fresh parsley and a squeeze of the reserved lemon.
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