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Swordfish Puttanesca Recipe


Swordfish Puttanesca Recipe and Wine Pairing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6
Under 400 Calories!  Calories per Serving: 383

In Italian, Puttanesca literally means "Whore's Sauce". This titillating name comes from the fact that this sauce could be whipped up from staples you'd find in your cupboard - and could be prepared on the fly for a lady of the night's best customer. In our Swordfish Puttanesca, tart briny olives and capers tempered by rich pine nuts and sweet tomatoes counterbalance the oily texture of the fish.

Because of the bold Mediterranean flavors and richness of the fish, a white wine that is delicate and won't complete in power is the best match. Our splurge - a Cassis from Provence - is from the Mediterranean so is made for this type of dish. The steal is a Pinot Blanc that has a similar lightness and elegance.

Wine Pairing

2006 Marquis de Fesques Cassis, Domaine du Bagnol
Delicate flavors of nectarine and white peach come alive with the swordfish. ($24)

2005 Trimbach Pinot Blanc, Alsace

Classic Pinot from a family that's made wine since 1626. Light, clean and palate-cleansing. ($12)

Swordfish Puttanesca Ingredients:

2 lb swordfish steaks
1 cup Kalamata olives
1/2 cup capers
1/2 cup pine nuts
2 cup2 cherry tomatoes
2 cloves of garlic
1 lemon
2 tbsp butter
3 tbsps olive oil
handful of fresh parsley

Swordfish Puttanesca Ingredients:

1.) Preheat oven to 350 degrees.

2.) Place pine nuts on a baking sheet and toast in oven for 5 minutes or until browned.

3.) Roughly chop olives and parsley. Finely mince garlic and halve tomatoes. Zest the peel of the lemon and reserve the rest.

4.) In a large saute pan, heat butter and 2 tbsps olive oil over medium-high heat. Lightly season swordfish on both sides with salt and fresh ground black pepper.

5.) When butter and olive oil start to smoke slightly, add swordfish. Sear 2 minutes on each side.

6.) Cover saute pan, turn heat to medium-low, and let cook for 5 minutes. Remove from heat and let rest.

7.) 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.

8.) To plate, top swordfish steaks with puttanesca sauce. Sprinkle with fresh parsley and a squeeze of the reserved lemon.

Next Recipe:  Trout Almondine with Spanish Tortilla


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