Fettuccine With Swordfish Food

SEAFOOD FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

SWORDFISH PROVENCAL

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

SHRIMP FETTUCCINE ALFREDO

Steps:

• In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
• Drain well, and return to pot.
• Mean while, whisk cornstarch into milk and set aside.
• On medium heat, heat oil and butter in a large frying pan.
• Cook garlic for about 5 minutes or until soft but not browned.
• Mash soft garlic with the back of a fork.
• Add peeled shrimp and onions.
• Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
• Briefly stir milk mixture and pour into frying pan.
• Cook, stirring constantly, until slightly thickened, about 2 minutes.
• Pour mixture over fettucini.
• Sprinkle with Parmesan cheese.
• Add salt and pepper to taste.
• Stir to combine.

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.

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 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.

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.

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.

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.

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.