Level: Intermediate | Total Prep Time: 25 Minutes | Total Cook Time: 30 Minutes
The name puttanesca is a derivation of puttana, Italian for “prostitute.” According to one story, the name purportedly comes from the fact that the intense fragrance of this salsa was like a siren’s call to the men who visited such “ladies of pleasure.”
Prepare Puttanesca Salsa and set aside. Preheat grill to medium-high. Lightly brush fish with olive oil and season with kosher salt and black pepper. Grill fillets over direct heat until firm and opaque, about four minutes per side. Fish should flake but remain moist. Remove fish and cover with foil. Brush bread lightly with olive oil and grill until slightly toasted. Combine mayonnaise and Dijon mustard and spread mixture on slices of toasted bread. Top with arugula, fish fillet and scoop of Puttanesca Salsa. Enjoy!
- 4 (6 oz.) dolphin fillets, rinsed and patted dry
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Italian bread (sliced)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cups loosely packed arugula leaves, rinsed and dried
Cover olives with cool water and let stand 30 minutes. Heat grill to medium-high. Brush tomatoes and red onion with olive oil. Grill until slightly charred and softened. Immediately chop tomatoes and onion, and toss with garlic while still hot. Season with salt & pepper and cool to room temperature.
Mix together vinegar and anchovy paste. Slowly add remaining olive oil, whisking constantly until slightly thickened. Drain and chop olives. Combine chopped tomatoes and onion with olives, capers and oregano. Drizzle vinaigrette over vegetables and toss gently to coat.
- 12 pitted kalamata olives
- 4 tomatoes, quartered & seeded
- 1/2 medium red onion, sliced 1/4 inch thick
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon capers, chopped
- 2 teaspoons minced oregano