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Easy Swordfish Puttanesca

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Servings: servings

Ingredients

2 6-8 ounce swordfish steaks about 1" thick

Sauce

12-14 small cherry tomatoes sliced lengthwise more or less depending on size
½ medium onion chopped
2 medium cloves of garlic sliced thinly
6-8 kalamata olives sliced more or less to preference
1 tbsp capers
1 cup chicken broth
1 tbsp olive oil
1 tbsp butter
1 tsp lemon zest
1/4 tsp red pepper flakes more or less to taste
1 tbsp chopped parsley plus more for garnish
1/3 stick of The Daily Catch Puttanesca Butter the sauce will taste good without it but phenomenal with it!

Instructions

Salt and pepper each side of the fish.
Add olive oil and butter to sauce pan over medium heat. Once hot, add the fish cooking on each side for 2-3 minutes until it is golden brown.
Remove and set aside.
In the same skillet add the onion and garlic and cook till slightly golden and softened, sprinkle with red pepper flakes to desired amount.
Add sliced cherry tomatoes, olives, lemon zest, parsley, salt and pepper to taste. Continue to simmer low until it begins to thicken. Add chicken broth. If you are using the Puttanesca butter, cut it into pats and add to pan, stirring until melted. When sauce begins to thicken, place swordfish into it and gently warm. You do not want to overcook the fish. Plate fish with generous amounts of sauce and garnish with chopped parsley.
Serve with a crusty bread. You will want to sop up every last bit of the sauce!

Notes

"The Daily Catch" Puttanesca Butter can be found at both Harbor Fish Market locations. They also make a delicious Scampi Butter if olives aren't your thing!

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