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Swordfish Puttanesca
Recipe
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Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2
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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.
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Wine
Pairing
"Splurge"
2006
Marquis de Fesques Cassis, Domaine du
Bagnol
Delicate
flavors of nectarine and white peach come alive
with the swordfish.
($24)
"Steal"
2005 Trimbach
Pinot Blanc, Alsace
Classic Pinot from a family that's made wine
since 1626. Light, clean and palate-cleansing.
($12)
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Swordfish
Puttanesca
Ingredients:
1 lb swordfish steaks
1/2 cup Kalamata olives
1/4 cup capers
1/4 cup pine nuts
1 cup cherry tomatoes
1 clove of garlic
1 lemon
1 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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