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Recipes
Pan-Seared Swordfish Steaks with Cherrywood Smoked Bacon Puttanesca Sauce
4 servings
30 minutes total

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (5.25-oz) swordfish steaks (thawed, if needed)
  • 1 teaspoon fine sea salt
  • 1 teaspoon pepper
  • 4 oz cherrywood smoked bacon, diced
  • 1 tablespoon garlic blend paste
  • 1 tablespoon Italian herb paste
  • 2 cups fire-roasted crushed tomatoes
  • 1 tablespoon white balsamic vinegar
  • 1 cup clam juice
  • ¼ cup capers, drained
  • ¼ cup sliced Kalamata olives, drained
  • ½ teaspoon crushed red pepper
  • 8 large basil leaves, chiffonade, divided

Steps

    1. Heat 1 tablespoon oil in medium sauté pan over medium-high 2–3 minutes. Coat fish with remaining 1 tablespoon oil and season with salt, and pepper. Place fish in pan and cook 3–4 minutes per side. Remove from pan and reserve.
    2. Add bacon to same pan and cook 4–5 minutes, until crisp. Drain bacon and set aside; reserve 2 tablespoons bacon fat. Add reserved bacon fat to sauté pan; add garlic and herb pastes. Cook 1 minute, stirring constantly.
    3. Stir in tomatoes, vinegar, and clam juice; bring to a simmer and cook 2 minutes. Reduce heat to medium and stir in capers, olives, red pepper, bacon, and 4 basil leaves; return fish to pan. Continue cooking 2 more minutes and until fish is 145°F (and opaque and separates easily). Serve fish topped with sauce and remaining basil.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 380, Total Fat 23g, Sat Fat 4.5g, Trans Fat 0g, Chol 95mg, Sodium 1910mg, Total Carb 9g, Fiber 2g, Sugars 4g, Protein 31g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%