Chicken Breasts Or Swordfish Steaks With Raw Puttanesca Sauce And Roasted Capers Recipes

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SWORDFISH PUTTANESCA



Swordfish Puttanesca image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 27

4 tablespoons grapeseed oil
1/2 cup finely diced onions
1 cup thinly sliced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
1 tablespoon chopped garlic
4 cups (1 quart) canned crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 cup mixed olives, pitted (manzanilla, kalamata, picholine)
1/2 cup roasted red peppers
2 ounces capers
Kosher salt
Freshly ground black pepper
4 cups (1 quart) vegetable oil
6 cloves garlic, thinly sliced
Kosher salt
2 bunches rapini (broccoli rabe), trimmed
2 tablespoons grapeseed oil
Six 8-ounce swordfish steaks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
2 teaspoons lemon juice
Kosher salt
Freshly ground black pepper
6 basil leaves, cut into chiffonade

Steps:

  • For the puttanesca sauce: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil. Add the diced onions, carrots and celery and sweat for about 5 minutes. Add half of the chopped garlic and saute for 3 minutes. Add the crushed tomatoes and bring the sauce to a simmer. Simmer the tomato sauce for 20 to 30 minutes. Add the basil and oregano and then puree the sauce in a blender or with an immersion blender. Set aside.
  • In a separate saucepan over medium-high heat, add the remaining 2 tablespoons grapeseed oil. Add the sliced onions, remaining garlic and the olives. Saute until the onions are tender. Add the roasted red peppers and saute for another minute. Add the tomato sauce and bring to a simmer. Cook the sauce for 5 minutes and then add the capers. Season with salt and pepper and hold warm for plating.
  • For the garlic chips: Heat the oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 300 degrees F.
  • Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil.
  • For the rapini: In a pot, combine 16 cups (1 gallon) water and 2 tablespoons kosher salt and bring to a rolling boil. Prepare an ice water bath. Blanch the rapini in the boiling water, one bunch at a time, for 2 minutes. Shock in the ice bath.
  • For the swordfish: Heat a skillet over high heat and add the grapeseed oil. Season the swordfish steaks with salt and pepper and arrange in the skillet. Cook until the first side is golden brown and seared, 3 to 4 minutes. Flip the steaks over and cook for another 3 to 4 minutes. Remove the fish from the pan and allow to rest before plating.
  • As the swordfish steaks are cooking, finish the rapini. Heat a saute pan over high heat until smoking. Add the grapeseed oil and then the blanched rapini. Saute until the rapini starts to get color. Add the lemon juice and season with salt and pepper.
  • For plating: Spoon about 1/4 cup of the puttanesca sauce onto the center of each plate. Place 4 to 5 pieces of rapini on top of the sauce. Place the fish on top of the rapini, and then garnish the plate with garlic chips and chiffonade of basil.

CHICKEN BREASTS OR SWORDFISH STEAKS WITH RAW PUTTANESCA SAUCE AND ROASTED CAPERS



Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers image

Yield 4 servings

Number Of Ingredients 10

1/4 cup drained capers
Extra-virgin olive oil (EVOO), for drizzling
4 6-ounce chicken breast halves or 4 6-ounce portions of swordfish steak (1 inch thick), trimmed of skin
Salt and freshly ground black pepper
4 plum tomatoes
3 garlic cloves, 2 chopped and 1 left whole but cracked away from its skin
1/4 cup fresh flat-leaf parsley (a generous handful), chopped
1 small white onion, quartered and thinly sliced
4 large slices crusty semolina bread
1/2 lemon

Steps:

  • Preheat the oven to 400°F. Scatter the capers on a rimmed cookie sheet. Drizzle with EVOO and roast for 5 to 6 minutes. Remove and set the oven to broil.
  • Heat a nonstick skillet over medium-high heat. Drizzle the chicken or swordfish with EVOO and season liberally with salt and pepper. Cook the chicken for 6 minutes on each side or the fish for 4 minutes on each side.
  • In a small bowl, mix the tomatoes with the chopped garlic, parsley, and onions. Drizzle EVOO over the raw sauce and season with salt and pepper.
  • Place the bread under the broiler and char on both sides. Rub the bread with the cracked garlic and drizzle with EVOO. Serve the chicken or fish on dinner plates with a squeeze of lemon juice, tons of tomato sauce, and roasted capers on top, and charred bread alongside.

CAESAR-ROASTED SWORDFISH



Caesar-Roasted Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
  • Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
  • Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

ORZO PUTTANESCA WITH CHICKEN



Orzo Puttanesca with Chicken image

This recipe spins a classic puttanesca sauce of tomatoes, garlic, olives, and capers into a single-skillet meal by cooking chicken breasts in the pan to start, then making the sauce and cooking the orzo pasta together in the same pan. Convenience is not the only benefit-the method adds flavor, too, as the fond (the brown bits left in the pan) from the chicken flavors the sauce and the pasta both absorbs and thickens it. Served sprinkled with Parmesan and fresh basil, it gives new life to an old favorite.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 small onion, diced
3 garlic cloves, thinly sliced
One 28-ounce can no-salt-added diced tomatoes
1/3 cup pitted kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1 1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups uncooked whole wheat orzo pasta
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into ribbons

Steps:

  • Season the chicken with 1/4 teaspoon each of the salt and black pepper.
  • Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
  • Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
  • Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
  • Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
  • The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
  • SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
  • PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
  • EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
  • GOOD SOURCE OF: calcium, copper, folate, zinc

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