Fettuccine With Swordfish Recipes

NEAPOLITAN PASTA WITH SWORDFISH

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.

SWORDFISH CALABRIAN-STYLE

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.

FETTUCCINE WITH SWORDFISH

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

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.

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
• Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

SWORDFISH, BLACK BEANS AND RED PEPPER PASTA

Steps:

• Bring water to boil in covered pot for pasta, and chop whole onion.
• Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
• Mince garlic, and add to onion.
• Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
• Drain the beans, and rinse them. Reserve half for another use.
• Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
• Cook pasta according to package directions.
• Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
• Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
• Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.

CREAMY SWORDFISH ON NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.

FETTUCCINE WITH SWORDFISH AND SUGAR SNAP PEAS

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.

DRY FETTUCCINE WITH SWORDFISH

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.