38 min
20 min
18 min
4 servings


  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon crushed red pepper, optional
  • 1 cup chopped onion
  • 1 1/2 pounds small vine-ripened tomatoes, halved lengthwise
  • 3/4 cup halved, pitted Kalamata olives
  • 3/4 cup Italian green olives
  • 2 tablespoons nonpareil capers, drained
  • 2 teaspoons anchovy paste or finely chopped canned anchovy fillets
  • 1 tablespoon red wine vinegar
  • 4 tablespoons chopped fresh basil
  • 4 (6-ounce) swordfish steaks, about 1 1/2-inches thick, patted dry, at room temperature
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper


Heat a 12-inch skillet over a low flame. Add the extra-virgin olive oil, garlic, and crushed red pepper, if using, and gently heat until fragrant, about 1 minute. Add the onion and saute until translucent. Stir in the tomatoes, olives, capers, anchovy paste, and the vinegar. Toss to combine and cook until the tomatoes have softened and released their juices, 6 to 8 minutes. Add 2 tablespoons of the basil and toss to combine. Remove the sauce from the heat and set aside until ready to use. If not using immediately, cover and refrigerate in a nonreactive container for up to one week. Cook's Note: Bring the sauce to room temperature and then gently warm when ready to use.

Preheat the grill or grill pan over medium heat.

Brush the swordfish steaks on both sides with the olive oil and season with salt and black pepper. Grill the swordfish until nicely marked on both sides and just cooked through, about 4 minutes per side. Remove the fish from the grill and allow to rest briefly before serving.

Serve the fish hot, with the puttanesca sauce spooned over the fillets. Garnish with the remaining 2 tablespoons chopped basil, and more sauce, if desired.

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