Baked Swordfish with Salsa Puttanesca and Basil Oil

Name: Baked Swordfish with Salsa Puttanesca and Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups tomato puree (see Notes); 1/4 cup bottled clam juice, preferably unsalted; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 tablespoon chopped fresh oregano; 2 teaspoons anchovy minced to a paste; 2 teaspoons capers, rinsed and chopped; 1 1/2 teaspoons red wine vinegar; 1 1/2 teaspoons finely minced Calabrian chilies, or red pepper flakes to taste; 2/3 cup each Kalamata and Picholine olives, pitted and quartered; 1/2 cup peeled, seeded, and finely diced tomato; 4 swordfish steaks, each 6 ounces and about 1 inch thick; Sea salt, preferably gray salt, and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 4 teaspoons Basil Oil; 1/4 cup thinly sliced fresh basil

Servings: persons

1 1/2 cups tomato puree (see Notes)
1/4 cup bottled clam juice, preferably unsalted
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh oregano
2 teaspoons anchovy minced to a paste
2 teaspoons capers, rinsed and chopped
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons finely minced Calabrian chilies, or red pepper flakes to taste
2/3 cup each Kalamata and Picholine olives, pitted and quartered
1/2 cup peeled, seeded, and finely diced tomato
4 swordfish steaks, each 6 ounces and about 1 inch thick
Sea salt, preferably gray salt, and freshly ground black pepper
2 tablespoons extra virgin olive oil
4 teaspoons Basil Oil
1/4 cup thinly sliced fresh basil

1
Preheat the oven to 400F.
2
Make the sauce: In a bowl, whisk together the tomato puree and clam juice.
3
Stir in the parsley, oregano, anchovy paste, capers, red wine vinegar, chilies, olives, and tomato.
4
Taste and adjust the seasoning.
5
Divide the sauce in half.
6
Refrigerate one-half for use on pasta in the next day or two.
7
Heat the other half in a skillet over moderate heat, then adjust the heat to keep the sauce hot without simmering.
8
Season the swordfish with salt and pepper.
9
Heat a large oven-proof skillet over high heat.
10
When hot, add the olive oil.
11
Add the swordfish, reduce the heat slightly, and cook on one side until nicely seared, about 2 minutes.
12
Turn the steaks and transfer the skillet to the oven.
13
Bake until the fish is done throughout (test with a fork), 3 to 4 minutes.
14
Transfer the swordfish to individual plates.
15
Top each steak with some of the sauce, dividing it equally, then drizzle Basil Oil on the fish and on the plate.
16
Garnish each steak with the basil.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups tomato puree (see Notes), 1/4 cup bottled clam juice, preferably unsalted, 2 tablespoons chopped fresh Italian (flat-leaf) parsley, 1 tablespoon chopped fresh oregano, and more.

Yes, Baked Swordfish with Salsa Puttanesca and Basil Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!