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Grilled Swordfish Puttanesca With Fennel And White Beans

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Grilled Swordfish Puttanesca With Fennel And White Beans

Ingredients

  • two 40-ounce cans imported whole tomatoes
  • 4 tablespoons olive oil
  • 1 large (about 2 cups) yellow onion, diced
  • 5 cloves garlic, minced; plus 10 cloves, blanched, peeled, and sliced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh oregano leaves
  • 2 cups white wine
  • 2 bay leaves
  • 3 tablespoons tomato paste
  • 2 tablespoon capers
  • 1 cup pitted kalamata olives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper, plus more as needed
  • 4 tablespoons extra-virgin olive oil
  • 1 cup basil leaves, chiffonade
  • 2 tablespoons olive oil
  • 4 small fennel bulbs, halved
  • 2 cups chicken stock or water
  • 1 tablespoon extra-virgin olive oil, plus more for brushing fish
  • 2 cloves garlic, sliced
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon cracked black pepper, plus more as needed
  • four 7-ounce center-cut swordfish steaks (about 1/4 inch thick)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cups cooked white beans
  • 2 teaspoons pesto drizzle
  • 4 sprigs basil
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Published 2014-09-09 18:51:51 (2 years ago).

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