Swordfish Bites with Puttanesca Salad

• 1/2 cup capers, rinsed and dried
• Extra-virgin olive oil (EVOO), for drizzling, plus 1/4 cup for dressing
• 2 pounds swordfish steak, trimmed of skin and dark connective tissue, then diced into bite-size cubes
• Zest of 2 lemons
• 4 garlic cloves, minced
• 1/2 cup fresh flat-leaf parsley (3 handfuls)
• Coarse salt and coarse black pepper
• 3 romaine lettuce hearts, trimmed and chopped
• 1/2 cup pitted black olives, chopped
• 1/2 cup soft sun-dried tomatoes (available in tubs or pouches in the produce section), rough cut
• 3 tablespoons anchovy paste
• 2 tablespoons red wine vinegar

1. Preheat a toaster oven or conventional oven to 375F.
2. Spread the capers onto a small baking sheet and drizzle EVOO over them.
3. Place the capers in the oven and turn it off.
4. Do not open the door.
5. The capers will roast as the oven cools back down.
6. Preheat a large nonstick skillet to medium high.
7. Place the swordfish cubes on a platter.
8. Make a pile on your cutting board of the lemon zest, half of the garlic, a handful of the parsley leaves, and some coarse salt and pepper.
9. Chop and mash together the ingredients.
10. Drizzle EVOO over the fish to coat it evenly and add the mash of garlic and lemon and parsley.
11. Use your hands to evenly coat the fish.
12. Add the fish to the hot pan and cook for 5 minutes, or until the cubes are opaque and firm.
13. Coarsely chop the remaining 2 handfuls of parsley and in a salad bowl combine with the lettuce, olives, and sun-dried tomatoes.
14. In a small bowl whisk the remaining garlic and the anchovy paste with the vinegar into a thick paste and then stream in EVOO to make your dressing.
15. Toss the salad with dressing and season with black pepper to taste.
16. Arrange the puttanesca salad on plates or on a platter.
17. Remove the capers from the oven.
18. Top the salad with the swordfish and the roasted capers and serve.
19. Roasting gives capers a new flavor aspect.
20. They become a little nutty and earthier and they pop when you bite down on them.

capers, extravirgin olive oil, swordfish steak, lemons, garlic, parsley, salt, romaine lettuce hearts, black olives, soft sundried tomatoes, anchovy paste, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/swordfish-bites-with-puttanesca-salad-374770 (may not work)