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home > recipes > seafood > joan's swordfish puttanesca
from New York, USA 2 large or 4 small fresh swordfish steaks olive oil ( extra virgin ) balsamic vinegar 4 to 6 cloves of garlic fine chopped 1 bunch of fresh parsley chopped 1/2 cup pitted black oil cured olives 1 28. oz can favorite tomato sauce with spices ( basil etc. ) 1 or 2 pieces of anchovy Tbs or more of capers black pepper to taste, Few sprinkles of red pepper flakes if desired 1/2 to 1 lb pasta cooked ( I prefer rigatoni etc. ) Place fish in a zip lock bag and add several tablespoons each of the oil and vinegar and marinate overnight or at least 4 to 6 hours. Day of serving: make sauce and pasta. In a heavy duty skillet, heat some olive oil and cook the garlic a few minutes, add the tomato sauce, olives, parsley, anchovy ,capers, etc. and bring to a boil and cover and simmer about 10 minutes. Sauté fish. (discard marinade) . Heat some olive oil in a pan and cook the fish about 4 minutes on each side or as done as desired. I prefer all my fish cooked through and find the marinade will keep the fish quite tender. Serve by placing some sauce over the cooked fish and side serving of pasta. A nice green salad and fresh bread is all you need for a wonderful meal.Yield: 2 to 4 servings

Joan's Swordfish Puttanesca


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keyword: joan's
keyword: swordfish
keyword: puttanesca
ethnicity: italian
recipes for seafood
recipes by butterflydog
Email Address:
(posted February 22, 2001)

from
New York, USA

2 large or 4 small fresh
swordfish steaks
olive oil ( extra virgin )
balsamic
vinegar
4 to 6 cloves of
garlic fine chopped
1 bunch of fresh
parsley chopped
1/2 cup pitted black oil cured olives
1 28. oz can favorite
tomato sauce with spices ( basil etc. )
1 or 2 pieces of
anchovy
Tbs or more of capers
black pepper to taste,
Few sprinkles of red pepper flakes if desired
1/2 to 1 lb
pasta cooked ( I prefer rigatoni etc. )

Place
fish in a zip lock bag and add several tablespoons each of the oil and vinegar and marinate overnight or at least 4 to 6 hours. Day of serving: make sauce and pasta. In a heavy duty skillet, heat some
olive oil and cook the garlic a few minutes, add the tomato sauce, olives, parsley, anchovy ,capers, etc. and bring to a boil and cover and simmer about 10 minutes. Sauté fish. (discard marinade) . Heat some olive oil in a pan and cook the fish about 4 minutes on each side or as done as desired. I prefer all my fish cooked through and find the marinade will keep the fish quite tender. Serve by placing some sauce over the cooked fish and side serving of pasta. A nice green salad and fresh bread is all you need for a wonderful meal.Yield: 2 to 4 servings



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