- 2 lb swordfish steaks
- 1 cup Kalamata olives
- 1/2 cup capers
- 1/2 cup pine nuts
- 2 cup2 cherry tomatoes
- 2 cloves of garlic
- 1 lemon
- 2 tbsp butter
- 3 tbsps olive oil
- handful of fresh parsley
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.