Ginger Sesame Dressing
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Baked Swordfish with Salsa Puttanesca and Basil Oil
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 1½ cups tomato puree (see Notes)
- ¼ cup bottled clam juice, preferably unsalted
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon chopped fresh oregano
- 2 teaspoons anchovy minced to a paste
- 2 teaspoons capers, rinsed and chopped
- 1½ teaspoons red wine vinegar
- 1½ teaspoons finely minced Calabrian chilies, or red pepper flakes to taste
- 2/3 cup each Kalamata and Picholine olives, pitted and quartered
- ½ cup peeled, seeded, and finely diced tomato
- 4 swordfish steaks, each 6 ounces and about 1 inch thick
- Sea salt, preferably gray salt, and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 teaspoons Basil Oil
- ¼ cup thinly sliced fresh basil
Instructions
Baked Swordfish with Salsa Puttanesca and Basil Oil serves 4 original recipe by Cookstr.
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