Chicken Breasts Or Swordfish Steaks With Raw Puttanesca Sauce And Roasted Capers Recipes

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CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g

CHICKEN PUTTANESCA



Chicken Puttanesca image

This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!

Provided by MarieRynr

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 part-boned chicken breasts, skin on (about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chile, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper

Steps:

  • Begin by heating the oil in the frying pan until it's very hot.
  • Wipe the chicken breasts with paper towel, then season them with salt and pepper.
  • Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
  • This will take 5 or 6 minutes.
  • Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
  • After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
  • Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
  • Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
  • About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
  • Then boil the tagliatelle according to the package directions.
  • After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
  • Garnish with the fresh sprigs of basil and enjoy!

CHICKEN PUTTANESCA PASTA



Chicken Puttanesca Pasta image

This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
  • Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
  • Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

SWORDFISH PUTTANESCA



Swordfish Puttanesca image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 27

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
4 cups (1 quart) vegetable oil
6 cloves garlic, thinly sliced
Kosher salt
2 bunches rapini (broccoli rabe), trimmed
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

Steps:

  • 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.
  • 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.
  • 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.
  • Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil.
  • 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.
  • 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.
  • 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.
  • 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.

SWORDFISH PUTTANESCA



SWORDFISH PUTTANESCA image

Categories     Fish

Yield 4 servings

Number Of Ingredients 11

4 (6 ounce) swordfish steaks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cloves garlic, finely minced
2 anchovies, finely minced
1 (14.5 ounce) can diced tomatoes with garlic and onion drained
1 tablespoon capers
1 teaspoon red wine vinegar
pinch cayenne to taste
1/4 cup parsley, chopped

Steps:

  • Sprinkle the fish with the salt and pepper. Heat the oil in a large non stick skillet, set over medium high heat. Add the fish and cook 3 to 4 minutes on each side, depending on thickness or until the fish is just cooked through. Remove from pan. Add the garlic, anchovies, tomatoes, capers, vinegar and cayenne and cook stirring for 2 minutes, until the garlic is softened and the tomatoes heated through. Remove from the heat and stir in the parsley. Serve the fish with the puttanesca mixture on top

GRILLED SWORDFISH PUTTANESCA



Grilled Swordfish Puttanesca image

Good with a side of pasta, and other types of fish (tuna, halibut, bluefish) can be used. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 1/4 very lean meat, 3/4 vegetable, 1 fat.

Provided by zeldaz51

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (14 ounce) can whole peeled tomatoes in puree
1 teaspoon sugar
1/8 teaspoon red pepper flakes
2 anchovies, mashed
1/3 cup chopped black olives
1/3 cup chopped fresh parsley
1 tablespoon capers, chopped
salt
1 1/2 lbs swordfish steaks, about 1/2-inch thick

Steps:

  • Preheat grill or broiler.
  • In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
  • While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.

Nutrition Facts : Calories 293.9, Fat 14.5, SaturatedFat 3.2, Cholesterol 114.1, Sodium 361.1, Carbohydrate 4.6, Fiber 1, Sugar 2, Protein 34.7

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS



Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Categories     Bread     Sauce     Olive     Tomato     Side     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
  • Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

CHICKEN PUTTANESCA



Chicken Puttanesca image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 cup finely chopped ripe plum tomatoes
1 tablespoon drained capers
4 flat anchovies, drained and minced
8 oil-cured black olives, pitted and chopped
1/2 teaspoon dried oregano
Pinch of hot red peppers
1 tablespoon red wine vinegar
3 cups diced cooked chicken
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh basil

Steps:

  • Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
  • Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
  • Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 297 milligrams, Sugar 1 gram

OVEN PUTTANESCA



Oven Puttanesca image

The assertive oven-roasted sauce allows this pasta dish to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges
2 cloves garlic, thinly sliced (1 tablespoon)
3 tablespoons capers, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/3 cup pitted kalamata olives, halved
12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)

Steps:

  • Preheat oven to 425 degrees.
  • Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
  • Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.

Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g

SWORDFISH STEAKS WITH PUTTANESCA SAUCE



Swordfish Steaks With Puttanesca Sauce image

Number Of Ingredients 14

FOR THE SAUCE:
2 tablespoons extra-virgin olive oil
1/4 cup finely diced red onion
1 teaspoon minced garlic
1 cup coarsely chopped tomato
2 teaspoons balsamic vinegar
1 teaspoon minced anchovy packed in oil
1/4 teaspoon , crushed red pepper flake
2 tablespoons pitted and sliced Kalamata olives
2 teaspoons finely chopped fresh thyme
4 swordfish fillets, about 6 ounces each and 1 inch thick
extra-virgin olive oil
kosher salt
freshly ground black pepper

Steps:

  • TO MAKE THE SAUCE: In a small sauté pan over low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, just until the garlic begins to brown, 3 to 5 minutes. Add the tomatoes, vinegar, anchovies, and red pepper flakes. Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring occasionally. Add the olives and thyme. Stir and set aside. Lightly brush or spray both sides of the fillets with olive oil and season with salt and pepper. Grill over Direct Medium heat until the fillets are opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Meanwhile, warm the sauce over high heat. Remove the fillets from the grill and serve warm with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

CHICKEN BREASTS OR SWORDFISH STEAKS WITH RAW PUTTANESCA SAUCE AND ROASTED CAPERS



Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers image

Yield 4 servings

Number Of Ingredients 10

1/4 cup drained capers
Extra-virgin olive oil (EVOO), for drizzling
4 6-ounce chicken breast halves or 4 6-ounce portions of swordfish steak (1 inch thick), trimmed of skin
Salt and freshly ground black pepper
4 plum tomatoes
3 garlic cloves, 2 chopped and 1 left whole but cracked away from its skin
1/4 cup fresh flat-leaf parsley (a generous handful), chopped
1 small white onion, quartered and thinly sliced
4 large slices crusty semolina bread
1/2 lemon

Steps:

  • Preheat the oven to 400°F. Scatter the capers on a rimmed cookie sheet. Drizzle with EVOO and roast for 5 to 6 minutes. Remove and set the oven to broil.
  • Heat a nonstick skillet over medium-high heat. Drizzle the chicken or swordfish with EVOO and season liberally with salt and pepper. Cook the chicken for 6 minutes on each side or the fish for 4 minutes on each side.
  • In a small bowl, mix the tomatoes with the chopped garlic, parsley, and onions. Drizzle EVOO over the raw sauce and season with salt and pepper.
  • Place the bread under the broiler and char on both sides. Rub the bread with the cracked garlic and drizzle with EVOO. Serve the chicken or fish on dinner plates with a squeeze of lemon juice, tons of tomato sauce, and roasted capers on top, and charred bread alongside.

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Step 1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat chicken dry and sprinkle with 1/8 teaspoon each salt and pepper. Add to the pan and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
From eatingwell.com


SWORDFISH PUTTANESCA - FABULOUS FARE SISTERS
2018-10-02 Add the fire roasted diced tomatoes and simmer a minimum of 20 minutes. Meanwhile, cut the swordfish in bite-sized cubes and marinate in some extra virgin olive oil, fresh oregano, parsley, basil, salt & fresh ground pepper. Fill 4 skewers with the marinated swordfish cubes. Heat a grill pan.
From fabulousfaresisters.com


THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
2022-03-16 Use a spoon to break up the tomatoes a little, and allow the sauce mixture to start to simmer. Once simmering, lower the heat and cover the pan partly. Allow to cook for 20 to 30 minutes or until thick enough for your preference. Cook the pasta.
From themediterraneandish.com


SKILLET CHICKEN PUTTANESCA RECIPE! - WELL SEASONED STUDIO
2021-06-15 How To Make Chicken Puttanesca At Home Season the chicken thighs. Pat the chicken dry with a paper towel, then season lightly on both sides with Kosher salt and black pepper. Crisp the chicken skin. Heat ⅓ cup extra virgin olive oil in a large skillet over medium-high heat. When hot, add chicken thighs skin side down.
From wellseasonedstudio.com


CHICKEN PUTTANESCA | RECIPES | DELIA ONLINE
Method Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes.
From deliaonline.com


SWORDFISH PUTTANESCA - ITALIAN FISH RECIPE
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 ...
From cfishct.com


CHICKEN PUTTANESCA | JUICY AND TENDER - MARICRUZ AVALOS KITCHEN BLOG
2020-07-30 2 ½ Tbsp (20 g) capers (rinsed) 1 cup (240 ml) hot water 3 Tbsp (40 g) olive oil Parsley (for garnish) salt & pepper Instructions In a medium pan heat the olive oil over medium heat. Add chicken thighs and brown both sides until lightly crispy. Remove from the pan and set aside. Add the onion and sauté for a couple of minutes until transparent.
From maricruzavalos.com


RECIPE: SWORDFISH PUTTANESCA - WHOLE FOODS MARKET
Preheat the oven to 200F. Heat oil in a large heavy skillet over high heat. Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side. Transfer to a small baking sheet and place in the oven to keep warm. Lower heat under the skillet to medium and add garlic.
From wholefoodsmarket.com


SWORDFISH WITH PUTTANESCA SAUCE RECIPE | COOKING CHANNEL
Brush the swordfish steaks on both sides with the olive oil and season with salt and black pepper. Grill the swordfish until nicely marked on both sides and just cooked through, about 4 minutes per side. Remove the fish from the grill and allow to rest briefly before serving. Serve the fish hot, with the puttanesca sauce spooned over the fillets.
From cookingchanneltv.com


CHICKEN PUTTANESCA RECIPE - CHATELAINE
Instructions HEAT an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Sauté chicken until no pink remains, about 4 min. Transfer to a …
From chatelaine.com


SWORDFISH WITH PUTTANESCA SAUCE - FOOD NETWORK
Brush the swordfish steaks on both sides with the olive oil and season with salt and black pepper. Grill the swordfish until nicely marked on both sides and just cooked through, about 4 minutes per side. Remove the fish from the grill and allow to rest briefly before serving. Serve the fish hot, with the puttanesca sauce spooned over the ...
From foodnetwork.co.uk


SWORDFISH STEAK WITH LEMON AND CAPERS - RECIPE | COOKS.COM
2013-08-24 Cut white membrane from lemon sections. Remove segments, then dice and set aside. Generously season swordfish with salt and white pepper to taste. Dip each slice in milk. Coat with flour, shaking off excess. Heat 6 tablespoons oil in large skillet over medium-high heat. Stir in 1/2 teaspoon butter. Add 3 slices of fish and saute until lightly ...
From cooks.com


PUTTANESCA WITH SHREDDED CHICKEN - INSPIRATION KITCHEN
2014-10-02 Sauce. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed red pepper flakes. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add kalamata olives, capers, tomatoes, black pepper, salt, chicken and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 ...
From inspirationkitchen.com


CHICKEN PUTTANESCA | DJ FOODIE
Pre-heat a large oven proof sauté or skillet over high heat. Coat the chicken breasts with 2 tablespoons of oil and season both sides of them with salt and pepper. Place the chicken breast in the hot pan and sear them. When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven.
From djfoodie.com


SWORDFISH PUTTANESCA RECIPE - ADAMS FAIRACRE FARMS
Add tomatoes, olives, capers and red pepper flakes and cook about 10 minutes, until most of the liquid has evaporated. Add the swordfish, parsley and lemon juice and cook until fish is cooked through, about 2 more minutes. Place steaks on servings plate and top with the sauce. Serve warm with rice or pasta.
From adamsfarms.com


GRILLED SWORDFISH STEAKS WITH BASIL-CAPER BUTTER - FOOD & WINE
Step 1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate. Advertisement. Step 2. In a large ...
From foodandwine.com


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