Wednesday, September 10, 2008


This is my version of Emeril Lagase's Swordfish Puttanesca Relish. I was surfing for some new recipes using tomatoes. Summer is almost over and i still have lots of tomatoes from the garden. I substituted swordfish with tilapia fillets since i have them in the freezer. I actually have all the ingredients in the pantry and ref.

We like the dish, it was definitely something new to us. This was not like the pasta puttanesca that i usually make. This will be a keeper, i will probably try another kind of fish or maybe try this with chicken or pork.

1 1/2 pounds cherry and yellow tomatoes, halves or diced (about 2 1/2 cups) any tomatoes will do
1 1/2 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/2 teaspoons anchovy paste (2 chopped fillets)
1/2 cup pitted and halved kalamata olives
1/2 cup pitted and halved green olives
2 tablespoons drained capers and 1 tablespoon caper juice
1/2 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoons chopped fresh basil leaves plus 4 sprigs, for garnish
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
4 (6 to 7-ounce) tilapia fillets , about 11/2 inches thick
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil

Combine tomatoes, extra-virgin olive oil, vinegar, garlic, anchovy paste, olives, capers, caper juice, crushed red pepper, basil, parsley, oregano and 1/2 teaspoon of the salt in a large, non-reactive bowl. Stir well to combine. Allow the mixture to sit at room temperature for 30 minutes to 1 hour, to allow the flavors to blend. Season fish fillets with black pepper, and remaining 1/2 teaspoon of salt. Heat the olive oil in a large saute pan over medium-high heat. Add the fish and cook 2 minutes on each side for medium-rare to medium. Transfer the fish to 4 large plates. Add the tomato mixture to the hot pan and cook until just heated through, about 1 minute.

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