Pesce Spada Pasta Recipes

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PESCE SPADA



Pesce Spada image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
2 cloves garlic, finely minced
Salt and freshly ground pepper, to taste
4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
4 firm, ripe tomatoes, diced
2 tablespoons minced fresh basil
Lemon juice, to taste
Lemon wedges, as an accompaniment

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

PESCE SPADA PASTA



Pesce Spada Pasta image

Categories     Pasta     Side     Boil

Yield 4 servings

Number Of Ingredients 12

Coarse salt
1 pound medium shell pasta
1 1/4 to 1 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue
1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)
4 to 6 garlic cloves, chopped
1 medium zucchini, cut into short, thick matchsticks
1 pint grape tomatoes
6 scallions, chopped
1/4 cup chopped fresh mint leaves (a handful)
1/4 cup chopped fresh flat-leaf parsley (a handful)
1/2 cup dry white wine
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add a couple of teaspoons of coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, until al dente.
  • Cut the swordfish into bite-size cubes.
  • Heat a large, deep skillet over medium-high heat. Add the EVOO, then the swordfish. Cook the fish until lightly browned on all sides. Remove with a slotted spoon to a plate, and cover loosely with foil to keep the fish warm.
  • Add the garlic, zucchini, and tomatoes to the pan and season with salt. Keep the veggies moving and cook for 3 minutes. Add the scallions. Cook for 2 minutes more to get the skins of the tomatoes to pop. Add the swordfish back to the pan and toss in the herbs. Douse the pan with the wine and scrape with a wooden spoon to lift the pan drippings. Add the hot drained starchy pasta and toss. Season with pepper and adjust the salt to taste, then transfer to a huge serving bowl or platter and serve.

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