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How To make Spaghetti with Swordfish and Hot Peppers
1 pound fresh swordfish, skin removed
cut in 1/4" cubes
6 tablespoons virgin olive oil
2 cloves garlic :
thinly sliced
4 red jalapenos, seeded chopped
8 fresh plum t roughly chopped
1/2 cup dry white wine
1/2 cup fresh mint leaves
1 pound spaghetti or spaghettini
1/2 cup fennel leaves :
roughly chopped
Season swordfish with sea salt and freshly ground black pepper.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes. Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked. Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain. Pour hot pasta into pan with swordfish and stir to mix. Pour into warm serving dish, sprinkle with fennel and serve.
How To make Spaghetti with Swordfish and Hot Peppers's Videos
Sicilian Swordfish And Pasta
Sicily is the triangular island off the toe of Italy’s boot. Generally rural it is known for its cured meats, olives, vegetables and most importantly, its fishing bounty of both tuna and swordfish. Sicily is also known for its delicious red wines. Nero d’Avola is famous worldwide. This dish is one of Sicily’s most famous and certainly in the top ten of the region. Simple to make from the available bounty, it showcases the beauty of Sicilian cooking. There are literally hundreds of variations on this dish and no two are alike. Each family has their version. I’ve taken the best of many and turned it into my version. The flavors go very well together and dance wonderfully on the palate. Ingredients follow:
1 LB Swordfish Steak
1 TSP Chopped Fresh Basil
1 TBSP Chopped Fresh Oregano
2 Cloves Garlic
1 TSP Salt
1 TSP Pepper
1 TSP Red Pepper Flakes
½ Yellow Onion
1/3 Red Onion
½ Red Bell Pepper
½ Yellow Bell Pepper
2 TSP Hot Cured Red Peppers
1 TSP Capers
½ C White Wine
14 OZ Crushed Tomatoes
3 Diced Roma Tomatoes
Lemon Juice
Olive Oil
Penne Pasta
Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme songs From The Past. c. 2009 Big Eye Music. Used by permission.
Paccheri Pasta con Spada (Swordfish)
This week, on PCPR, Chef Joseph prepared Paccheri Pasta con Spada (Swordfish)
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Farfalle with Swordfish
This farfalle pasta dish can be made with swordfish or shrimp. Here, I make it with swordfish. It’s simple, delicious, and makes a great weeknight meal. Watch me make it here - and check out the recipe here -
Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
Seared Swordfish w/ Roasted Tomatoes & Pesto
Lonnie Gasperini w/ Marvin Horne and Towner Galaher
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Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts