Swordfish Bites With Puttanesca Salad Recipes

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SWORDFISH PUTTANESCA



Swordfish Puttanesca image

This rich and comforting one-skillet dish is packed with savory flavors. Though perfectly elegant for company, it's quick enough for weeknight family dinners, too. Serve with your favorite green vegetable.

Time 25m

Yield Serves 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
4 (6.0-ounce) frozen Whole Catch Swordfish Steaks, thawed
1/4 teaspoon coarse sea salt
3 cloves garlic, thinly sliced
3 anchovy fillets, finely chopped
1/8 teaspoon crushed red Chile flakes, or to taste
1 cup diced canned tomatoes with juice
1/4 cup sliced pitted green olives
1 tablespoon drained capers
1/4 cup coarsely chopped fresh parsley

Steps:

  • 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.
  • Cook, stirring frequently, 1 minute.
  • Stir in anchovies and pepper flakes.
  • Stir in tomatoes, olives and capers.
  • Simmer, stirring frequently, until thickened, about 3 minutes.
  • Spoon over swordfish steaks and sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 115 milligrams, Sodium 740 milligrams, Carbohydrate 5 grams, Protein 35 grams

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 SCHNITZEL WITH RADICCHIO SALAD



Swordfish Schnitzel with Radicchio Salad image

In this recipe, the swordfish steaks are split in half and pounded thin like a traditional schnitzel. It is then dredged in a breadcrumb crust and pan fried, resulting in a crispy and tender fish that is served with a bitter and bright side salad for a satisfying weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 red onion, thinly sliced
2 8-ounce swordfish steaks (1 to 1 1/2 inches thick)
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup breadcrumbs
Kosher salt and freshly ground pepper
4 slices thick-cut bacon
3 tablespoons extra-virgin olive oil, plus more as needed
1 head radicchio, torn into large pieces
1 small head butter lettuce, torn
2 tablespoons red wine vinegar
1 tablespoon spicy brown or Dijon mustard

Steps:

  • Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet.
  • Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate.
  • Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl.
  • Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks.
  • Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.

Nutrition Facts : Calories 480, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 180 milligrams, Sodium 1122 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

SWORDFISH WITH COUSCOUS SALAD



Swordfish With Couscous Salad image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 can anchovy fillets
2 tablespoons olive paste
2 cloves garlic, minced
1 cup basil leaves
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil (basil-flavored if available)
4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
1 1/2 cups couscous
3 cups boiling water
4 sun-dried tomatoes packed in oil, chopped
4 scallions, chopped
4 lemon quarters
Basil sprigs

Steps:

  • Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.
  • Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.
  • Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
  • Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 15 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 1121 milligrams, Sugar 3 grams, TransFat 0 grams

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD



Swordfish Steaks with Asparagus and Frisée Salad image

This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.

Provided by Andy Baraghani

Categories     Asparagus     Swordfish     Herb     Mustard     Vinegar     Lemon     Lettuce     Cucumber     Onion     One-Pot Meal     Quick & Easy     Quick and Healthy     Fish     Spring     Summer     Dinner     Seafood

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. plus 1/4 cup extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 2 1/2" pieces
3 1/2 tsp. kosher salt, divided
4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
1 Tbsp. herbes de Provence
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 lemon
3/4 tsp. freshly ground black pepper, divided
8 cups torn frisée
3 medium Persian cucumbers, thinly sliced into rounds
1/2 small white onion, very thinly sliced into rings, rinsed

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
  • Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
  • Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
  • Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
  • Mound salad on platter next to swordfish. Spoon remaining dressing over.

PUTTANESCA



Puttanesca image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound penne
1 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 oil-packed anchovies, rinsed (optional)
1 (15-ounce) can whole tomatoes with their juices
1 tablespoon capers rinsed; drained (optional)
1/4 cup chopped pitted Kalamata olives
Basil leaves, thinly sliced, for garnish (optional)

Steps:

  • Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
  • Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
  • Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.

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

SWORDFISH A LA SICILIANA



Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 10

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

  • Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  • Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES



Mediterranean Swordfish With Tomatoes and Olives image

Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!

Provided by MISSIB

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

Steps:

  • Heat oil in large heavy skillet over high heat.
  • Season swordfish generously with salt and pepper.
  • Sauté until browned on both sides.
  • Transfer fish to a platter.
  • Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
  • Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1

SWORDFISH BITES WITH PUTTANESCA SALAD



Swordfish Bites with Puttanesca Salad image

Categories     Salad     Roast     Salad Dressing     Swordfish

Yield 4 servings

Number Of Ingredients 12

1/2 cup capers, rinsed and dried
Extra-virgin olive oil (EVOO), for drizzling, plus 1/4 cup for dressing
2 pounds swordfish steak, trimmed of skin and dark connective tissue, then diced into bite-size cubes
Zest of 2 lemons
4 garlic cloves, minced
1/2 cup fresh flat-leaf parsley (3 handfuls)
Coarse salt and coarse black pepper
3 romaine lettuce hearts, trimmed and chopped
1/2 cup pitted black olives, chopped
1/2 cup soft sun-dried tomatoes (available in tubs or pouches in the produce section), rough cut
3 tablespoons anchovy paste
2 tablespoons red wine vinegar

Steps:

  • Preheat a toaster oven or conventional oven to 375°F. Spread the capers onto a small baking sheet and drizzle EVOO over them. Place the capers in the oven and turn it off. Do not open the door. The capers will roast as the oven cools back down.
  • Preheat a large nonstick skillet to medium high.
  • Place the swordfish cubes on a platter. Make a pile on your cutting board of the lemon zest, half of the garlic, a handful of the parsley leaves, and some coarse salt and pepper. Chop and mash together the ingredients. Drizzle EVOO over the fish to coat it evenly and add the mash of garlic and lemon and parsley. Use your hands to evenly coat the fish. Add the fish to the hot pan and cook for 5 minutes, or until the cubes are opaque and firm.
  • Coarsely chop the remaining 2 handfuls of parsley and in a salad bowl combine with the lettuce, olives, and sun-dried tomatoes. In a small bowl whisk the remaining garlic and the anchovy paste with the vinegar into a thick paste and then stream in EVOO to make your dressing. Toss the salad with dressing and season with black pepper to taste.
  • Arrange the puttanesca salad on plates or on a platter. Remove the capers from the oven. Top the salad with the swordfish and the roasted capers and serve.
  • Tidbit
  • Roasting gives capers a new flavor aspect. They become a little nutty and earthier and they pop when you bite down on them.

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SWORDFISH SALAD - TINY NEW YORK KITCHEN
2012-04-23 Dice the swordfish into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped pickle, chopped olives, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato.
From tinynewyorkkitchen.com


10 BEST SWORDFISH PASTA RECIPES | YUMMLY
2022-05-31 swordfish, parsley sprigs, grated cheese, tomato sauce, ripe tomatoes and 21 more Sicilian Seafood Soup With Couscous Italian Food Forever couscous, onion, tomato paste, carrot, shrimp, clams, olive oil and 15 more
From yummly.com


SWORDFISH PICCATA BY MARIO BATALI - SALUMERIA ITALIANA
In a large skillet, heat olive oil over high heat, and cook swordfish in oil, flipping to brown both sides, about 2 minutes per side. Remove swordfish to a platter covered with paper towel to drain. Add butter, white wine, lemon juice and zest, and Bomba Calabrese to skillet and warm over low heat until butter melts.
From salumeriaitaliana.com


SWORDFISH WITH POMEGRANATE, ONION AND PISTACHIO SALAD
2015-09-01 Cook over medium heat for 2 to 3 minutes, stirring occasionally. Add the swordfish to the frying pan, in batches if necessary, and cook for 3 to 4 minutes on each side. Remove the salad from the refrigerator, add the cooked swordfish, and mix to combine. Transfer the mixture to 4 plates and spoon any remaining marinade from the pan over the top.
From foodrepublic.com


GRILLED SWORDFISH WITH PUTTANESCA SALSA….AND LONG WALKS
2012-05-04 To marinade swordfish steak, clean swordfish thoroughly and then chop 2 garlic cloves finely, and add to a zip-lock bag the swordfish, chopped garlic, 2 tablespoons of olive oil, 1 whole lemon squeezed, pinch of salt and pinch of pepper then store in refrigerator for at least 1 …
From paggipazzo.com


SWORDFISH WITH GRILLED ROMAINE SALAD RECIPE - FOOD & WINE
Step 1. Light a grill or preheat a grill pan. In a large bowl, whisk the lime juice, fish sauce, water, sugar and garlic until the sugar dissolves. Stir in the shredded carrot and set aside ...
From foodandwine.com


SWORDFISH WITH PUTTANESCA SAUCE - EASY RECIPES, TV SHOWS
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


RECIPE: TUNA PUTTANESCA - KITCHN
2019-05-01 Season the fish with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 to 4 minutes per side, or until nearly at desired degree of doneness. (It will continue cooking a little more as it sits). Remove from the pan and cover loosely with aluminum foil to keep warm.
From thekitchn.com


FISH PUTTANESCA (PESCE ALLA PUTTANESCA) RECIPE
2019-10-09 Instructions. If necessary, cut the fish into equal-sized portions. Season lightly with salt and pepper and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, 5 to 6 minutes. Add the …
From mygourmetconnection.com


PUTTANESCA PASTA SALAD - LORIANA SHEA COOKS
2020-07-19 Cook pasta according to package directions reserving 1 cup of the water. Mean while prepare your dressing. Add onion, garlic,herbs, salt and pepper to the olive oil and balsamic vinegar. Then Add the Tomatoes let sit for 10 minutes. Add …
From lorianasheacooks.com


SOUS VIDE SWORDFISH PUTTANESCA - ANOVA CULINARY
Directions. Step 1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C). Step 2. Combine the swordfish, cherry tomatoes, olives, olive oil, capers, anchovy paste, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist ...
From recipes.anovaculinary.com


GRILLED SWORDFISH PUTTANESCA - RESTAURANT BUSINESS
Puttanesca Sauce. In hot sauce pan, sauté onion and garlic until tender. Add capers and olives. Deglaze with red wine and reduce by half. Add seasoning and tomatoes with purée, and simmer for 5 minutes. Add chopped basil. Serve in hotel pan; thin out with veggie stock if needed. Recipe by University of New Hampshire, Holloway Commons, Durham.
From restaurantbusinessonline.com


COLD PASTA SALAD PUTTANESCA - ESSENTIAL PUREE
Scrape the seeds and juice from the tomato, and the seeds remain behind in the sieve. Add the juice of the tomatoes to the pasta. If you need a little more liquid to get the puree, add tomato juice two tablespoons at a time. You can also use 1 tablespoon of lemon juice to spark up this summer pasta salad. This is your pasta.
From essentialpuree.com


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