Swordfish Puttanesca with Lemony Arugula Salad
Ingredients
- 8 ounces HIDDEN BAY® swordfish steak 8-oz. boneless skin on vacuum pack frozen
- 1 ounce VILLA FRIZZONI® oil olive extra virgin in tin
- 1/2 ounce garlic chopped in oil, refrigerated
- 1/2 ounce anchovy engravalis
- 6 ounces tomato whole peeled in juice, crushed
- 1/2 ounce olive green pitted, chopped
- 1/4 ounce caper nonpareil import plastic, chopped
- 1/4 each parsley bunched US #1 washed cleaned 6 count fresh, cleaned and chopped
Preparation
TO MAKE SWORDFISH
- In a sauté pan heat olive oil.
- Add anchovies and stir until dissolved into oil.
- Add garlic and lightly brown.
- Stir in crushed tomatoes, capers and olives.
- Reduce temperature to a simmer and continue to cook for about 10 minutes.
- Season with salt and pepper.
TO MAKE SWORDFISH
- Grill swordfish to desired doneness and place on warm plate.
- Spoon sauce over top and garnish with chopped parsley.
- Add lemony arugula that has been tossed in CULINARY SECRETS® Greek Athena Feta Dressing.