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Puttanesca Green Beans with Grilled Swordfish and Oregano


  • 4 8-ounce (trimmed) pieces sustainable swordfish steaks or other firm sustainable white flesh fish

  • EVOO - Extra-Virgin Olive Oil, for drizzling plus 4 tablespoons

  • Salt and pepper

  • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried

  • About 6 tablespoons olive oil

  • 1 pound green beans

  • 6 to 8 anchovy filets

  • 6 cloves garlic, thinly sliced or chopped

  • 1 teaspoon crushed red pepper flakes or 1 fresh red chili, thinly sliced

  • 1 pint cherry tomatoes, halved

  • 1/2 cup oil-cured black olives, pitted

  • 3 tablespoons capers, drained

  • 1/2 cup flat-leaf parsley, chopped

  • A few leaves basil, torn

  • 1 lemon, halved


Pat fish dry and season with salt, pepper and oregano. Drizzle with oil. 

Heat a cast-iron skillet, grill pan or griddle pan over medium-high heat. 

In another deep-sided skillet, bring a couple of inches of water to a boil. Add salt and par-boil the beans for 3 minutes; cold-shock and dry. 

In a large skillet, heat olive oil, 4 turns of the pan, and melt the anchovies into the oil until completely melted. Add green beans and lightly brown; add garlic, chili, tomatoes, olives and capers, cover and cook to slump tomatoes, 6-8 minutes, shaking frequently. Wilt in herbs and remove pan from heat. 

Grill or griddle fish for 3-4 minutes on each side and caramelize the halved lemon, cooking it cut-side down; douse fish with its juice. 

Serve fish on platters topped with a mound of Puttanesca-style green beans.