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1
For the puttanesca sauce: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil.
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2
Add the diced onions, carrots and celery and sweat for about 5 minutes.
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3
Add half of the chopped garlic and saute for 3 minutes.
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4
Add the crushed tomatoes and bring the sauce to a simmer.
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5
Simmer the tomato sauce for 20 to 30 minutes.
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6
Add the basil and oregano and then puree the sauce in a blender or with an immersion blender.
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7
Set aside.
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8
In a separate saucepan over medium-high heat, add the remaining 2 tablespoons grapeseed oil.
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9
Add the sliced onions, remaining garlic and the olives.
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10
Saute until the onions are tender.
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11
Add the roasted red peppers and saute for another minute.
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12
Add the tomato sauce and bring to a simmer.
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13
Cook the sauce for 5 minutes and then add the capers.
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14
Season with salt and pepper and hold warm for plating.
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15
For the garlic chips: Heat the oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 300 degrees F.
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16
Fry the sliced garlic until crispy and lightly browned.
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17
Transfer the garlic chips to a plate with paper towels to absorb the extra oil.
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18
For the rapini: In a pot, combine 16 cups (1 gallon) water and 2 tablespoons kosher salt and bring to a rolling boil.
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19
Prepare an ice water bath.
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20
Blanch the rapini in the boiling water, one bunch at a time, for 2 minutes.
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21
Shock in the ice bath.
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22
For the swordfish: Heat a skillet over high heat and add the grapeseed oil.
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23
Season the swordfish steaks with salt and pepper and arrange in the skillet.
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24
Cook until the first side is golden brown and seared, 3 to 4 minutes.
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25
Flip the steaks over and cook for another 3 to 4 minutes.
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26
Remove the fish from the pan and allow to rest before plating.
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27
As the swordfish steaks are cooking, finish the rapini.
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28
Heat a saute pan over high heat until smoking.
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29
Add the grapeseed oil and then the blanched rapini.
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30
Saute until the rapini starts to get color.
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31
Add the lemon juice and season with salt and pepper.
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32
For plating: Spoon about 1/4 cup of the puttanesca sauce onto the center of each plate.
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33
Place 4 to 5 pieces of rapini on top of the sauce.
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34
Place the fish on top of the rapini, and then garnish the plate with garlic chips and chiffonade of basil.
