Swordfish Puttanesca

Ingredients

• 6 tbsp. extra-virgin olive oil
• 6 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, finely chopped
• 2 anchovies in oil, finely chopped
• 3 cups whole peeled canned tomatoes in juice, crushed by hand
• 3⁄4 cup large green olives, pitted and roughly chopped
• 1⁄4 cup capers, rinsed and drained
• 1⁄2 tsp. crushed red chile flakes
• 3 tbsp. roughly chopped parsley
• 4 tsp. fresh lemon juice

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