SWORDFISH PUTTANESCA

SWORDFISH PUTTANESCA image

Categories Fish

Yield 4 servings

Number Of Ingredients 11

4 (6 ounce) swordfish steaks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cloves garlic, finely minced
2 anchovies, finely minced
1 (14.5 ounce) can diced tomatoes with garlic and onion drained
1 tablespoon capers
1 teaspoon red wine vinegar
pinch cayenne to taste
1/4 cup parsley, chopped

Steps:

Sprinkle the fish with the salt and pepper. Heat the oil in a large non stick skillet, set over medium high heat. Add the fish and cook 3 to 4 minutes on each side, depending on thickness or until the fish is just cooked through. Remove from pan. Add the garlic, anchovies, tomatoes, capers, vinegar and cayenne and cook stirring for 2 minutes, until the garlic is softened and the tomatoes heated through. Remove from the heat and stir in the parsley. Serve the fish with the puttanesca mixture on top