Dry Fettuccine With Swordfish Recipes

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FETTUCCINE WITH SWORDFISH



Fettuccine With Swordfish image

I saw Lidia Bastianich make this on the Martha Stewart Show a while back ago. I haven't made it yet but plan on it soon. **Note: To me there is way to much salt in this dish I would advise you cut back on it. I wanted to post exactly how it was written on Marth Stewart dot com.

Provided by barefootmommawv

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

coarse sea salt
1 1/2 lbs swordfish
1/2 cup extra virgin olive oil
1 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 cups canned Italian plum tomatoes, crushed by hand
2 teaspoons fresh mint leaves, thinly sliced
1 lb bavette pasta (dry narrow fettucine)

Steps:

  • Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
  • Cut swordfish into 1 inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium- high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt.
  • Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint.; reduce heat to a simmer and cook for 5 minutes.
  • Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute , and turn off heat.
  • Add pasta to boiling water and cook until al dente, according to package directions.
  • Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.

FETTUCCINE WITH SWORDFISH



Fettuccine with Swordfish image

This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

Coarse sea salt
1 1/2 pounds swordfish
1/2 cup extra-virgin olive oil
1 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
2 teaspoons fresh mint leaves, thinly sliced
1 pound bavette pasta (dry narrow fettucine)

Steps:

  • Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
  • Cut swordfish into 1-inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium-high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt.
  • Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint; reduce heat to a simmer and cook for 5 minutes.
  • Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute, and turn off heat.
  • Add pasta to boiling water and cook until al dente, according to package directions.
  • Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.

FETTUCCINE WITH SWORDFISH AND SUGAR SNAP PEAS



Fettuccine with Swordfish and Sugar Snap Peas image

Categories     Fish     Pasta     Sauté     Low Fat     High Fiber     Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

12 ounces sugar snap peas, trimmed
2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)
8 ounces fettuccine
2 teaspoons olive oil
1 pound skinless swordfish steaks, cut into 3/4-inch cubes
3 tablespoons chopped fresh parsley
1 tablespoon all purpose flour
1/2 cup bottle clam juice
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons fresh lemon juice
4 green onions, thinly sliced
1/2 teaspoon paprika
Lemon wedges

Steps:

  • Blanch peas in medium saucepan of boiling salted water 1 minute. Add carrots and blanch 1 minute longer. Drain. Rinse under cold water. Drain well.
  • Cook fettuccine in large pot of boiling salted water until pasta is tender but still firm to bite.
  • Meanwhile, heat oil in large nonstick skillet over high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until golden brown and almost cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil to keep warm. Add parsley and flour to skillet; stir 30 seconds. Add clam juice, broth, wine and lemon juice. Simmer until sauce thickens, stirring constantly, about 2 minutes. Add sugar snap peas and carrots; stir 1 minute. Add fish; stir gently until heated through, about 1 minute. Season with salt and pepper.
  • Drain pasta. Divide among 4 plates. Spoon fish, vegetables and sauce over. Sprinkle with green onions and paprika. Serve with lemon wedges.

NEAPOLITAN PASTA WITH SWORDFISH



Neapolitan Pasta With Swordfish image

The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.

Provided by Florence Fabricant

Categories     main course

Time 40m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
1 1/4 pounds swordfish steaks, skin removed, in 3/4-inch cubes
Salt and ground black pepper
3 tablespoons capers in vinegar or salt, large ones if possible, rinsed and dried
2 tablespoons thinly sliced garlic
1 1/2 cups canned San Marzano tomatoes, chopped
18 pitted Kalamata olives
1 pound short pasta like casarecce, cavatelli, strozzapreti or penne
Grated zest of 1 lemon
1 tablespoon minced flat-leaf parsley leaves

Steps:

  • Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
  • Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
  • Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams

SWORDFISH CALABRIAN-STYLE



Swordfish Calabrian-Style image

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Provided by Salvatore

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and ground black pepper to taste
1 ¼ pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 ½ cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Steps:

  • Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
  • Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
  • Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g

SWORDFISH A LA SICILIANA



Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 10

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

  • Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  • Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

DRY FETTUCCINE WITH SWORDFISH



Dry Fettuccine with Swordfish image

Categories     Sauce     Fall     Swordfish     Simmer     Boil

Yield serves 6 as a first course or 4 as a main course

Number Of Ingredients 11

1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot
1 1/2 pounds swordfish (1 chunk or several pieces)
1/2 cup extra-virgin olive oil
1 onion, chopped (1 cup)
1/2 teaspoon peperoncino flakes, or to taste
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
2 teaspoons fresh mint leaves, sliced in thin shreds
1 pound bavette (dry narrow fettuccine)
Recommended Equipment
A large pot for cooking the pasta
A heavy-bottomed skillet or sauté pan, 14-inch diameter, with a cover

Steps:

  • Heat pasta-cooking water-at least 6 quarts, with 1 tablespoon of salt-in the large pot as you cook the fish and sauce.
  • Cut the swordfish into small cubes, 1 inch or less, and season lightly with salt. Pour 6 tablespoons of the olive oil into the big skillet, and set over medium-high heat. When the oil is hot, scatter the fish cubes in the pan. Toss and turn them for a minute or a little longer, just until they are opaque. Remove the fish chunks to a plate, and sprinkle a few pinches of salt on top.
  • Stir the chopped onion in the skillet, sprinkle over it 1/4 teaspoon salt and the peperoncino, and cook for 3 minutes or so, until wilted and sizzling. Pour the tomatoes into the pan, stir, rinse the tomato container with 1/2 cup hot water, and stir that in too. Raise the heat, and bring the tomatoes to a boil quickly. Stir in the rest of the salt and the shredded mint, and adjust the heat to maintain a gentle boil.
  • Cook the sauce for 5 minutes, then slide in the swordfish chunks and any juices on the plate. Tumble them in the sauce to heat and cook for just a minute, then turn off the heat.
  • Meanwhile, cook the bavette until quite al dente. Return the sauce to a simmer (if it's off the heat) when the pasta is ready. Lift the bavette from the pot with tongs, drain briefly, and drop into the skillet. Toss pasta and sauce together for a minute or so, incorporating the remaining 2 tablespoons olive oil. Adjust the seasonings, and serve, heaping the bavette into warm bowls, and spooning the saucy chunks of swordfish (which fall to the bottom of the skillet) on top.

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