Easy Swordfish Puttanesca

Growing up in my house, Italian food meant spaghetti and meatballs or maybe a basic marinara sauce. That was pretty much it. I had never even heard of puttanesca sauce until I was in my thirties, working at a small restaurant in Seattle.

Now, I’ve taken that bold, briny sauce and paired it with swordfish instead of pasta. It’s a combination that just works – the meaty fish stands up perfectly to the olives, capers, and tomatoes. Trust me, this isn’t your typical Italian-American dinner, but it might become your new favorite way to cook fish.

What Kind of Swordfish Should I Use?

When shopping for swordfish, look for steaks that are firm and have a pinkish-beige color without any brown spots or discoloration. Fresh swordfish should be slightly translucent, never opaque or dull-looking. While fresh is fantastic, don’t shy away from frozen swordfish steaks – they’re often flash-frozen right on the boat and can be just as good as fresh when thawed properly. For this recipe, you’ll want steaks that are about 1-inch thick, which helps prevent overcooking and keeps the fish moist during the cooking process. Just make sure to bring your swordfish to room temperature before cooking, and pat it dry with paper towels to get a nice sear.

Options for Substitutions

This Mediterranean dish is pretty flexible with substitutions! Here’s what you can swap if needed:

• Swordfish: If you can’t find swordfish, try other firm white fish like mahi-mahi, halibut, or tuna steaks. These fish have a similar meaty texture and can stand up to the bold sauce.
• Cherry tomatoes: Regular diced tomatoes work just fine here. You can even use canned diced tomatoes – just drain them first.
• Olives: Any combination of black or green olives will do. If you’re not an olive fan, you can leave them out, but the dish won’t have that classic puttanesca taste.
• Capers: If you’re out of capers, try finely chopped green olives for that briny taste. The sauce won’t be exactly the same, but it’ll still be tasty.
• Sun-dried tomatoes: You can skip these if needed – just add an extra handful of fresh or canned tomatoes to make up for the lost flavor.
• Wine: Chicken stock works perfectly as a substitute. You can add a splash of lemon juice to make up for the acidity you’d get from wine.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking swordfish is overcooking it, which can turn this meaty fish dry and tough – aim for an internal temperature of 145°F or cook until the fish is just opaque in the center. Another common error is not patting the fish dry before searing, which prevents that beautiful golden crust from forming – take a minute to thoroughly dry the steaks with paper towels and season them right before they hit the pan. When making the sauce, avoid rushing the process of softening the onions and garlic, as properly caramelized aromatics create the foundation for a rich puttanesca sauce – give them at least 5-7 minutes to develop their flavors. For the best texture, let the swordfish rest for 3-5 minutes after cooking, just like you would with a steak, allowing the juices to redistribute throughout the fish.

What to Serve With Swordfish Puttanesca?

This bold, Mediterranean-style fish dish pairs perfectly with simple sides that let the sauce’s intense flavors shine through. A bed of al dente pasta like linguine or spaghetti makes an excellent base, soaking up all that tasty sauce. For a lighter option, try serving it over cauliflower rice or with roasted vegetables like zucchini and bell peppers on the side. I also love to add a simple arugula salad dressed with just lemon juice and olive oil, which helps cut through the richness of the dish while adding a fresh, peppery note.

Storage Instructions

Keep Fresh: If you have leftover swordfish puttanesca, place it in an airtight container and pop it in the fridge for up to 2 days. The sauce actually gets even better as the flavors meld together overnight, though the fish is best enjoyed within the first day to maintain its texture.

Prep Ahead: Want to get ahead? You can make the puttanesca sauce up to 2 days in advance and store it in the fridge. When you’re ready to eat, just cook the fresh swordfish and warm up the sauce. This makes dinner prep super quick and easy!

Warm Up: To enjoy your leftovers, gently warm the fish and sauce in a covered pan over low heat just until heated through. Try not to overheat, as this can make the fish tough. A splash of wine or stock can help keep everything moist while reheating.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 80-90 g
• Fat: 30-40 g
• Carbohydrates: 10-15 g

Ingredients

For the swordfish:

• butter (I use Kerrygold unsalted butter)
• olive oil
• 2 swordfish steaks

For the puttanesca sauce:

• lemon zest
• cherry tomatoes, halved
• capers (small handful, rinsed to reduce salinity)
• sun-dried tomatoes, chopped
• 1/2 onion, diced
• green olives, sliced
• 1/2 cup white wine or chicken stock
• 5 garlic cloves (thinly sliced for even flavor distribution)
• crushed red pepper flakes (optional, for a kick)
• fresh parsley, chopped
• kalamata olives

Step 1: Season and Brown the Fish

Start by seasoning each side of the fish with salt and pepper.

In a deep-sided sauté pan, drizzle a bit of olive oil and add a knob of butter.

Over medium heat, brown the fish on each side for about 2 minutes until they are nice and golden.

Once done, remove the fish from the pan and set it aside.

Step 2: Sauté Onions and Garlic

Using the same skillet, add the chopped onion and shaved garlic.

Cook until they become slightly golden and softened, then sprinkle with red pepper flakes to your preferred heat level.

Step 3: Build the Sauce

To the skillet, add sliced cherry tomatoes, olives, capers, sun-dried tomatoes, lemon zest, and parsley.

Season with additional salt and pepper to taste.

Taste the sauce to ensure it has the desired flavor.

Allow it to simmer on low heat until it begins to thicken.

If the sauce thickens too much, loosen it with a splash of broth or wine.

Continue simmering to reach the desired consistency.

Step 4: Cook Fish in Sauce

Once the sauce is adequately thickened, nestle your browned fish back into the sauce.

Cover the pan with a lid and let the fish cook in the sauce for an additional 5 minutes to absorb the flavors and finish cooking.

Step 5: Garnish and Serve

When ready to serve, garnish the dish with freshly chopped parsley and lemon slices.

Drizzle with a bit of olive oil to enhance the flavor and presentation.

Enjoy your flavorful fish dish with your favorite side!