Swordfish Puttanesca Recipe | Robert Irvine | Food Network

Ingredients

• 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
• 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 teaspoons lemon juice
• 6 basil leaves, cut into chiffonade