Spaghetti With Swordfish In Tomato Sauce With Fennel Recipes

SWORDFISH WITH FENNEL AND TOMATOES

Steps:

• In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside., Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture.

"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI

Steps:

• Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
• To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
• Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
• To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

SLOW-COOKED SWORDFISH WITH CREAMY FENNEL-TOMATO SAUCE

Steps:

• Mix the tomatoes, fennel, shallot, tomato paste, rosemary, fennel seeds, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a 5- to 6-quart slow cooker until the tomato paste dissolves. Cover and cook for 2 hours on high or 4 hours on low. (The sauce can stay on the keep-warm setting for up to 6 hours.)
• Season the fish generously with salt and pepper. Turn the slow cooker to high (if it was on low or keep-warm) and stir in the cream. Nestle the fish steaks in the sauce, cutting them to fit, if necessary. Cover and cook until the fish is cooked through (use a paring knife to cut into the fish to check), about 30 minutes. Use a spatula to divide the fish into four servings, then serve in bowls with the sauce, garnished with fennel fronds.

SWORDFISH WITH LEMON AND FENNEL

Steps:

• Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
• Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
• In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

PASTA WITH SWORDFISH AND CHERRY TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12-15 minutes. Add remaining tomatoes; remove from heat.
• Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
• Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
• Serve pasta topped with raisins, pine nuts, and remaining parsley.

SPAGHETTI WITH SWORDFISH

Steps:

• Bring water to boil in covered pot for spaghetti.
• Wash, seed and chop pepper.
• Heat oil in nonstick pan large enough to hold all ingredients. Reduce heat to medium-high and add oil. Add peppers, and saute until they begin to brown.
• Mince garlic, and add to pepper as it cooks.
• When pepper begins to soften, push to the side and add swordfish, browning on both sides. Measure at the thickest part, and cook 8 minutes to the inch.
• Cook spaghetti according to package directions.
• When swordfish is cooked, remove and set aside. Add currants, pine nuts and olive paste, and reduce heat to very low. Flake the swordfish, return to pan and keep warm.
• When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.

SPAGHETTI WITH SWORDFISH IN TOMATO SAUCE WITH FENNEL

Steps:

• Remove skin from swordfish and cut into cubes. Place in single layer in 9x13" baking dish. In a medium saucepan, combine oil and garlic over low heat. When garlic begins to sizzle add parsley, fennel seed and crushed red pepper. Raise heat slightly and cook, stirring, for 4 min. Preheat oven to 400ºF. Add crushed tomatoes to oil and garlic mixture, season to taste with salt and simmer 5 min. Put a large pot of water to boil for spaghetti. Pour warm sauce over swordfish and place in oven. When fish has been in oven 10 min, begin cooking spaghetti. Bake fish for an additional 10 min, until sauce is bubbling gently and fish is cooked through. Drain spaghetti and return to pot. Add swordfish sauce and toss.

SWORDFISH WITH TOMATOES AND CAPERS

Steps:

• Sauce:.
• In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.).
• Add garlic to vegetables and saute for about 30 seconds.
• Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes.
• Add chicken stock and wine and simmer for an additional 10 minutes.
• Add basil, butter and capers and saute for one more minute.
• Fish:.
• Brush swordfish with olive oil. Sprinkle with salt and pepper.
• Grill on high heat for five minutes per side.
• Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil.
• Enjoy with a nice glass of white wine!