Recipes
Pan-Seared Swordfish Steaks with Cherrywood Smoked Bacon Puttanesca Sauce
4 servings
30 minutes total
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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
- 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.
- 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.
- 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.
Amount per ¼ recipe serving: Calories 380, Total Fat 23g, Sat Fat 4.5g, Chol 95mg, Sodium 1910mg, Total Carb 9g, Fiber 2g, Sugars 4g, Protein 31g, Calc 2%, Iron 10%