NEAPOLITAN PASTA WITH SWORDFISH
The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.
Provided by Florence Fabricant
Categories main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams
"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI
The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings; makes about 1 quart sauce
Number Of Ingredients 15
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.
SWORDFISH, BLACK BEANS AND RED PEPPER PASTA
Provided by Marian Burros
Categories dinner, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 1042, UnsaturatedFat 9 grams, Carbohydrate 168 grams, Fat 14 grams, Fiber 30 grams, Protein 61 grams, SaturatedFat 3 grams, Sodium 738 milligrams, Sugar 27 grams, TransFat 0 grams
SWORDFISH AND SPAGHETTI WITH CITRUS PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
BLACK BEAN PASTA
"Here is one of my favorite light recipes," says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese.
Nutrition Facts : Calories 252 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less true today, even if salsas are much more common in our cooking lives. If you're in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wash and dry the fish.
- If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
- Drain beans and rinse under cold water. Set aside.
- Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
- Grill or broil the fish for 10 minutes for each inch at the thickest part.
- Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 169 milligrams, Sugar 20 grams, TransFat 0 grams
SWORDFISH CALABRIAN-STYLE
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
Provided by Salvatore
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g
SWORDFISH WITH ROASTED RED PEPPER VINAIGRETTE
A company fish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Windham of the Bistro, as featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
- Add the oil in very slowly until fully incorporated.
- Season to taste with black pepper.
- For the fish: heat the olive oil in a large skillet.
- Cook about 4 minutes on each side or until completely done.
- To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.
CHARRED GREEN BEANS AND LEMONY YOGURT
Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.
Provided by Yossy Arefi
Categories dinner, easy, lunch, quick, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat your broiler with a rack set 6 inches below the heat source.
- On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
- Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)
- While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.
- Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 600 milligrams, Sugar 8 grams, TransFat 0 grams
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