Savor the Sea: Grilled Swordfish Puttanesca

Capturing the Essence of Puttanesca: Where Legend Meets Flavor

Hello and welcome once again to The Small Town Chef.

Grilled Swordfish Puttanesca, a dish with origins in Southern Italy, is our focus today. The original recipe was made with pasta, but we're switching it up to a seafood-based dish.


During the COVID lock-down, when we all had to much time on our hands, we were looking for a way to add a little flair to our dinner — and that’s how this recipe was born.

This dish focuses on bold flavors with a dash of history, with some suggesting it was created by Italian ladies of the night to entice passerby’s. It may or may not be true, but it's definitely flavored with excitement and will leave you craving more.


Recipe: Grilled Swordfish Puttanesca

 

Ingredients:

 

For the Grilled Swordfish:

• 4 swordfish steaks (6-8 ounces each)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Puttanesca Sauce:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 large shallot, minced
  
• 6 anchovy fillets, minced
• ½ cup pitted Kalamata olives, drained and chopped
• ¼ cup capers, drained and rinsed
  
• ⅓ cup golden raisins, soaked in warm water till plump
  
• 1 can (28 ounces) whole San Marzano tomatoes, crushed by hand
• ½ pint multi-color grape tomatoes, halved length-wise
• 4 oz. white wine (Pinot Grigio, Sauvignon Blanc)
• 1 teaspoon dried oregano
  
• 1 teaspoon red pepper flakes (more or less to taste)
• Kosher or sea salt and black pepper, to taste
• 3 tablespoons cold butter

For Garnish:

• Fresh basil leaves, chiffanade
• Grilled lemon slices

Instructions:

1. Make the Puttanesca Sauce:

• In a large skillet, heat the olive oil over medium heat. Add minced shallots, red pepper flakes, and anchovies, sautéing until the anchovies have melted into the oil. Add minced garlic and a pinch of salt and pepper - sauté until the garlic is fragrant,  stirring often, so the garlic does not burn.
• Deglaze the pan with white wine and simmer for 2-3 minutes, until reduced by half.
  
• Stir in oregano, chopped olives, capers, golden raisins, and grape tomatoes, allowing them to cook for 2-3 minutes.
• Add the hand-crushed San Marzano tomatoes to the skillet. Turn heat to medium-low and simmer the sauce for about 15-20 minutes, allowing the flavors to meld, and the sauce to thicken. Season with salt and pepper to taste.
• Just before serving, stir in cold butter until it melts into the sauce, adding a velvety richness.

2. Prepare the Swordfish:

• While the sauce simmers, preheat your grill to medium-high heat.
• Brush the swordfish steaks with olive oil and season with salt and black pepper.

 

3. Grill the Swordfish:

• Place the swordfish steaks on the preheated grill and cook for about 4-5 minutes on the side, and then 2-3 minutes on the second. DO NOT overcook the fish.
• Remove the grilled swordfish from the grill, tent with foil, and set aside.

4. Grill Lemon Slices:

• Grill ¼" thick lemon slices on the hot grill for 1-2 minutes per side, or until grill marks appear. Set aside.
  

5. Plating:

• Spoon the puttanesca sauce generously onto individual plates.
• Place a grilled swordfish steak on top of the sauce on each plate.
• If desired, drizzle Extra Virgin Olive Oil over the fish.
• Garnish with fresh basil leaves and grilled lemon slices.
• Serve immediately.

 

While the truth behind the origins of Grilled Swordfish Puttanesca is clouded in mystery, one thing's for sure: each bite is bold and brimming with flavor. Buon appetito!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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