Place pine nuts on a baking sheet and toast in oven for 5 minutes or until browned.
Roughly chop olives and parsley. Finely mince garlic and halve tomatoes. Zest the peel of the lemon and reserve the rest.
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.
When butter and olive oil start to smoke slightly, add swordfish. Sear 2 minutes on each side.
Cover saute pan, turn heat to medium-low, and let cook for 5 minutes. Remove from heat and let rest.
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.
To plate, top swordfish steaks with puttanesca sauce. Sprinkle with fresh parsley and a squeeze of the reserved lemon.
This year, both of our kitchens will be open every Friday through Lent, meaning shorter lines and faster service.
We’re all hands on deck to ensure a smooth and enjoyable experience for everyone!
