Pan Seared Swordfish Steaks with Cherrywood Smoked Bacon Puttanesca Sauce
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
- 1/4 cup capers, drained
- 1/4 cup sliced Kalamata olives, drained
- 1/2 teaspoon crushed red pepper
- 8 large basil leaves, chiffonade, divided
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments