Grilled Swordfish Puttanesca

Menu Part: 
Cuisine Type: 
24 ounces

The combination of Puttanesca Sauce and swordfish make a perfect healthy menu option.


1 lb. + 8 oz. swordfish tenderloin
6 1 ½-oz. portions Puttanesca Sauce (recipe below)
Salt and pepper to taste

Puttanesca Sauce
1 ¾ oz. olive oil
1 ¾ oz. diced onion
1 pinch garlic in oil
¾ oz. capers
2 ¼ oz. pitted kalamata olives
3 tbsp. + 2 tsp. burgundy
Dash salt and pepper
14 ¾ oz. diced purée tomatoes
1 pinch basil


  1. Season thawed fish with salt and white pepper.
  2. Prepare sauce according to recipe and hold hot.
  3. Cook swordfish on charbroiler to 145°F for 15 seconds.
  4. Serve 4 ounces of swordfish tipped with 1 ½ ounces of sauce.

Puttanesca Sauce

  1. In hot sauce pan, sauté onion and garlic until tender. Add capers and olives.
  2. Deglaze with red wine and reduce by half. Add seasoning and tomatoes with purée, and simmer for 5 minutes. Add chopped basil.
  3. Serve in hotel pan; thin out with veggie stock if needed.

Recipe by University of New Hampshire, Holloway Commons, Durham

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