Swordfish Steaks with Quick Tomato-Anchovy Sauce | Seafood Recipes | Weber HK
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Cooking tools:
- Grill
- Skillet
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- Chef's knife
- Cutting board
- Spoon
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Ingredients
- extra-virgin olive oil
- 60 grams finely chopped yellow onion
- garlic cloves, minced
- anchovy fillets packed in olive oil, finely chopped
- crushed red pepper flakes, or to taste
- 340 grams grape tomatoes or small cherry tomatoes
- 65 grams pitted and coarsely chopped kalamata olives
- 120 milliliters dry white wine
- capers, drained and rinsed
- swordfish steaks (with skin), each 170 to 225 grams and about 2.5 centimeters thick
- kosher salt
- freshly ground black pepper
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