Swordfish Steak Puttanesca Recipe
Creole dusted and charbroiled - Stewed Roma tomatoes kalamata olives, capers, anchovies, basil, and garlic - Served with Minnesota wild rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Wild Rice
Rinse the Minnesota wild rice under cold water. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender. Drain any excess water and set aside.
Prepare the Puttanesca Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add diced Roma tomatoes, kalamata olives, capers, anchovies, and chopped basil. Stir well and let simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Prepare the Swordfish
While the sauce is simmering, season the swordfish steaks with Creole seasoning, salt, and pepper. Preheat the grill or a grill pan over medium-high heat. Grill the swordfish steaks for about 4-5 minutes on each side, or until cooked through and grill marks appear.
Serve
Place a portion of wild rice on each plate, top with a grilled swordfish steak, and spoon the puttanesca sauce over the top. Garnish with additional fresh basil if desired.