Puttanesca Di Pesce Spada Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and cut the Yukon Gold potatoes into wedges. Boil in salted water for about 10 minutes until slightly tender. Drain and let cool.

2. 2

   Grill the Swordfish

   Preheat the grill to medium-high heat. Brush the swordfish steaks with olive oil, season with salt and pepper, and grill for about 4-5 minutes on each side or until cooked through.

3. 3

   Sauté the Broccoli Rabe

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped garlic and sauté until fragrant. Add the broccoli rabe, season with salt, and cook until tender, about 5-7 minutes.

4. 4

   Make the Sauce

   In a saucepan, heat another tablespoon of olive oil. Add minced garlic and anchovies, stirring until anchovies dissolve. Add the canned plum tomatoes, capers, olives, and red pepper flakes. Simmer for about 10 minutes.

5. 5

   Crisp the Potatoes

   In a separate skillet, heat 2 tablespoons of olive oil. Add the boiled potato wedges and fry until golden and crispy on all sides. Season with salt and pepper to taste.

6. 6

   Serve

   Place the grilled swordfish on a plate, top with the zesty sauce, and serve alongside the crispy potato wedges and sautéed broccoli rabe. Squeeze fresh lemon juice over the dish before serving.