Swordfish with Puttanesca Sauce

01Method

1. 1

   Place a 12-inch frying pan over low heat. Add the extra-virgin olive oil along with the garlic and, if using, the crushed red chilli. Let them warm gently until aromatic, about 1 minute. Add the onion and cook, stirring, until softened and translucent. Mix in the tomatoes, both types of olives, capers, anchovy paste, and red wine vinegar. Stir everything together and cook until the tomatoes have broken down and released their liquid, 6 to 8 minutes. Fold in half of the basil, then remove from the heat. If preparing ahead, transfer to a nonreactive container, cover, and refrigerate for up to one week; bring to room temperature and warm gently before use.

2. 2

   Heat a grill or grill pan to medium.

3. 3

   Coat the swordfish steaks on both sides with the olive oil and season well with salt and freshly ground black pepper. Grill until clear grill marks form on each side and the fish is just cooked through, approximately 4 minutes per side. Transfer to a plate and let rest briefly before serving.

4. 4

   Plate the swordfish while still hot, spoon the puttanesca sauce generously over each steak, and finish with the remaining chopped basil. Offer extra sauce alongside if desired.