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Swordfish Steaks with Quick Tomato-Anchovy Sauce

Recipe from New American Barbecue by Jamie Purviance

Fuel Type:

Serves 4
6 min.
- Prep Time35 min.
- Grilling Time6 min.

People
Serves 4
Prep Time
35 min.
Grilling Time
6 min.

Ingredients

Instructions

the Ingredients

20161201122458 Swordfish Steaks

Sauce

1 tablespoon extra-virgin olive oil
60 grams finely chopped yellow onion
4 garlic cloves, minced
3 anchovy fillets packed in olive oil, finely chopped
½ teaspoon crushed red pepper flakes, or to taste
340 grams grape tomatoes or small cherry tomatoes
65 grams pitted and coarsely chopped kalamata olives
120 milliliters dry white wine
1 tablespoon capers, drained and rinsed

4 swordfish steaks (with skin), each 170 to 225 grams and about 2.5 centimeters thick
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

In a large skillet over medium heat on the stove, warm 1 tablespoon oil. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, anchovies, and red pepper flakes. Cook until fragrant, about 1 minute, stirring often. Add the tomatoes, olives, wine, and capers. Bring to a boil, and then reduce the heat to medium-low. Partially cover the skillet and simmer until the tomatoes begin to break down, 8 to 10 minutes, breaking up some of the tomatoes with the back of a spoon and stirring occasionally. Uncover the skillet and continue to cook until the sauce thickens, 5 to 7 minutes more, stirring occasionally. Remove from the heat and cover to keep warm.
Related Grill Skills
Chopping an Onion
Mincing Garlic
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over direct high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.
Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.

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