Recipe from New American Barbecue by Jamie Purviance
Swordfish Steaks with Quick Tomato-Anchovy Sauce
People
Serves 4
Prep Time
35 min.
Grilling Time
6 min.
- People
- Serves 4
- Prep Time
- 35 min.
- Grilling Time
- 6 min.
the Ingredients
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
- 01 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.
- 02 Prepare the grill for direct cooking over high heat (230° to 290°C).
- 03 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.
the Ingredients
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
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