NYT’s Swordfish + Smoky Tomato Anchovy Salsa

I’ve always had an affinity to swordfish. It’s so strong and meaty, but light at the same time. It also doesn’t have a fishy taste which is ideal for most people. That said, it’s a pricier fish so you could absolutely sub with something more weeknight friendly or even do chicken. The salsa here is where the real magic happens anyhow.

This is a beautiful weeknight meal because it’s light and comes together in less than 30 minutes. And contrary to what you might think, you don’t need to dress the arugula - it ends up getting coated with the oils from the salsa, which I know you will love.

NYT’s Swordfish With Smoky Tomato-Anchovy Salsa

Bentley’s Way

• I live in a tiny apartment with no outdoor space, so you best believe I did not grill this. I used a cast iron on medium high heat which was still lovely.

• I ended up only doing one cup of tomatoes because the salsa had so much other stuff I wanted to shine.

• I only prepared two pieces of fish, but made the full salsa recipe. I think you could get away with halving this as well.

• I did not end up topping with additional anchovies because I didn’t feel like it. It still tasted great!