Swordfish Puttanesca with Lemony Arugula Salad

Ingredients

• 8 ounces HIDDEN BAY^® swordfish steak 8-oz. boneless skin on vacuum pack frozen (#16190)
• 1 ounce VILLA FRIZZONI® oil olive extra virgin in tin (#23159)
• 1/2 ounce garlic chopped in oil, refrigerated (#76214)
• 1/2 ounce anchovy engravalis (#L2497)
• 6 ounces tomato whole peeled in juice, crushed (#11212)
• 1/2 ounce olive green pitted, chopped (#KP340)
• 1/4 ounce caper nonpareil import plastic, chopped (#10199)
• 1/4 each parsley bunched US #1 washed cleaned 6 count fresh, cleaned and chopped (#13666)

Preparation

TO MAKE SWORDFISH

1. In a sauté pan heat olive oil.
2. Add anchovies and stir until dissolved into oil.
3. Add garlic and lightly brown.
4. Stir in crushed tomatoes, capers and olives.
5. Reduce temperature to a simmer and continue to cook for about 10 minutes.
6. Season with salt and pepper.

TO MAKE SWORDFISH

1. Grill swordfish to desired doneness and place on warm plate.
2. Spoon sauce over top and garnish with chopped parsley.
3. Add MARKON^® lemony arugula that has been tossed in CULINARY SECRETS^® Greek Athena Feta Dressing.

• Servings: 1
• Type: Lunch, Dinner
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Seafood
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