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1
Preheat a toaster oven or conventional oven to 375F.
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2
Spread the capers onto a small baking sheet and drizzle EVOO over them.
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3
Place the capers in the oven and turn it off.
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4
Do not open the door.
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5
The capers will roast as the oven cools back down.
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6
Preheat a large nonstick skillet to medium high.
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7
Place the swordfish cubes on a platter.
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8
Make a pile on your cutting board of the lemon zest, half of the garlic, a handful of the parsley leaves, and some coarse salt and pepper.
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9
Chop and mash together the ingredients.
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10
Drizzle EVOO over the fish to coat it evenly and add the mash of garlic and lemon and parsley.
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11
Use your hands to evenly coat the fish.
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12
Add the fish to the hot pan and cook for 5 minutes, or until the cubes are opaque and firm.
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13
Coarsely chop the remaining 2 handfuls of parsley and in a salad bowl combine with the lettuce, olives, and sun-dried tomatoes.
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14
In a small bowl whisk the remaining garlic and the anchovy paste with the vinegar into a thick paste and then stream in EVOO to make your dressing.
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15
Toss the salad with dressing and season with black pepper to taste.
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16
Arrange the puttanesca salad on plates or on a platter.
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17
Remove the capers from the oven.
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18
Top the salad with the swordfish and the roasted capers and serve.
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19
Roasting gives capers a new flavor aspect.
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20
They become a little nutty and earthier and they pop when you bite down on them.
