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LOCATION: Recipes >> Fish >> Swordfish 06

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Swordfish Puttanesca

2 large or 4 small fresh swordfish steaks
extra virgin olive oil
balsamic vinegar
4 to 6 cloves of garlic fine chopped
1 bunch of fresh parsley chopped
1/2 cup pitted black oil cured olives
1 28. oz can favorite tomato sauce with spices ( basil etc. )
1 or 2 pieces of anchovy
Tbs or more of capers
black pepper to taste,
Few sprinkles of red pepper flakes if desired
1/2 to 1 lb pasta cooked ( I prefer rigatoni etc. )

Place fish in a zip lock bag and add several tablespoons each of
the oil and vinegar and marinate overnight or at least 4 to 6 hours.
Day of serving: make sauce and pasta. In a heavy duty skillet, heat
some olive oil and cook the garlic a few minutes, add the tomato
sauce, olives, parsley, anchovy ,capers, etc. and bring to a boil
and cover and simmer about 10 minutes. Saute fish. (discard
marinade) . Heat some olive oil in a pan and cook the fish about
4 minutes on each side or as done as desired. I prefer all my fish
cooked through and find the marinade will keep the fish quite
tender. Serve by placing some sauce over the cooked fish and side
serving of pasta. A nice green salad and fresh bread is all you
need for a wonderful meal.Yield: 2 to 4 servings

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