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Swordfish Steaks with Quick Tomato-Anchovy Sauce

Recipe from New American Barbecue by Jamie Purviance

Fuel Type: Gas

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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