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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Swordfish Puttanesca
4 Hen House Swordfish fillets
28 Oz. Jasper's Marinara Sauce*
4 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon anchovies packed in oil, minced (optional)
2 tablespoons Kalamata olives, pitted and sliced
1 Each Red & Yellow Bell Pepper, seeded and diced into 1/4 inch pieces

In a small sauté pan over low heat, warm 2 tablespoon olive oil. Add the bell peppers and saute, stirring occasionally until peppers soften. Reduce pan with balsamic vinegar and add anchovies, olives and Jasper's Marinara Sauce. Stir and set aside.

Lightly brush or spray both sides of the swordfish fillets with olive oil and season with salt. Add remaining olive oil to saute pan and saute swordfish over medium heat 3-4 minutes on each side. Add Puttanesca sauce & simmer 2-3 minutes. Serve over a bed of pasta or with some crusty garlic toast.

* Jasper's Marinara Sauce is available at your local Hen House Market

Jasper's Notes:Traditionally, the Puttanesca sauce is served with spaghetti (spaghetti alla puttanesca), although it may also be used with fresh fish, poultry and red meat. The anchovies can be omitted but it does give the sauce a nice flavor. I also like to add capers & red chili peppers to make it nice and spicy!