Swordfish Puttanesca

• 4 (6 ounce) swordfish steaks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 cloves garlic finely minced
• 2 anchovies finely minced
• 1 (14 1/2 ounces) can diced tomatoees woth fgarlic and onion drained
• 1 tablesponn capers
• 1 teaspoon red wine vinegar
• pinch cayenne
• 1/4 cup parsley chopped

1. Sprinkle the fish with the salt and pepper
2. Heat the oil in a large non stick skillet set over medium high heat. Add the fish and cook 3 to 4 minutes on each side depending on thickness or until the fish is just cooked through. remove from the pan.
3. Add the garlic anchovies tomatoes capers vinegar and cayenne and cook stirring for 2 minutes until the garlic is softened and the tomatoes heated through. Remove from the heat and stir in the parsley.
4. Serve the fish with the puttanesca mixture on top.

swordfish steaks, salt, pepper, olive oil, garlic, anchovies, tomatoees woth fgarlic, capers, red wine vinegar, cayenne, parsley

Taken from www.epicurious.com/recipes/member/views/swordfish-puttanesca-50093986 (may not work)