Spaghetti With Swordfish

By Marian Burros

Total Time
30 minutes
Rating
3(31)
Notes
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Featured in: PLAIN AND SIMPLE; Swordfish the Sicilian Way

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Ingredients

Yield:2 servings
  • 12ounces whole red pepper or 11 ounces chopped ready-cut pepper (2½ cups)
  • 2teaspoons olive oil
  • 2large cloves garlic
  • 12ounces swordfish steak
  • 8ounces spaghetti or linguine
  • 3tablespoons currants
  • 2tablespoons pine nuts
  • 1½tablespoons olive paste
  • ⅛teaspoon salt
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

872 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 109 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 52 grams protein; 346 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to boil in covered pot for spaghetti.

  2. Step 2

    Wash, seed and chop pepper.

  3. Step 3

    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.

  4. Step 4

    Mince garlic, and add to pepper as it cooks.

  5. Step 5

    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.

  6. Step 6

    Cook spaghetti according to package directions.

  7. Step 7

    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.

  8. Step 8

    When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.

Ratings

3 out of 5
31 user ratings
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Chefjimi

Made once according to recipe, than adjusted. Added sliced Fennel and toasted fennel seeds, roasted pine nuts, as they should be, Aleppo pepper and shortened cooking time for swordfish in first section. Great adjustments brought out flavors and added depth. Also axed greens to it, spinach my choice. Sorry I hate when folks change recipes but this one needed a boost.

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