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Baked Swordfish with Salsa Puttanesca and Basil Oil

Baked Swordfish with Salsa Puttanesca and Basil Oil Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 380kcal (19%)
Total Fat 21g (33%)
Saturated Fat 4g (19%)
Cholesterol 67mg (22%)
Total Carbohydrate 12g
Dietary Fiber 4g
Sugars 6g
Protein 37g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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