Mediterranean-style Swordfish with Pappardelle

Mediterranean Swordfish with Pappardelle
(Serves two)

It may be the simple fact that the Mediterranean cuisine of my childhood included lots of swordfish and a variety of other seafood, as well as an infinite amount of fresh tomatoes, olives, capers, garlic, herbs, and sauces derived from those ingredients. Or perhaps it’s just because swordfish and tomatoes happen to go really well together. Period. Food memories aside, I truly believe that one of the best ways to prepare swordfish is Mediterranean style, that is, with a fresh tomato sauce. If you haven’t already tried it, let me know if you agree when you do. But I warn you: there is no going back.

For the Sauce:

~ 6 ripe medium tomatoes on the vine, diced
~ 8-10 calamata olives, sliced
~ 1 Tbsp olive oil
~ 3-4 garlic cloves, minced
~ 1 Tbsp capers
~ 1 Tbsp kosher salt
~ 1 Tbsp chopped rosemary and/or fresh oregano
~ 1 Tbsp chopped mint
~ 1 Tbsp chopped basil

Heat the olive oil in a saucepan, add tomatoes and garlic and reduce for about 10 minutes, uncovered. Add sliced olives, capers, salt, rosemary, oregano and stir for a few more minutes. Keep sauce warm over very low heat or simmering burner. (Reserve the chopped basil for serving.)

For the Swordfish:

~ 2 small-medium swordfish steaks or 1 medium-large one, divided
~ 2 Tbsp olive oil

In a nonstick skillet, pan sauteé the swordfish in olive oil, about 2-3 minutes per side, depending on thickness. Then add the tomato sauce, and simmer for three or four minutes over very low heat, allowing the flavors to blend and the swordfish to finish cooking.

For the Pappardelle or pasta:

Prepare our hand-cut pappardelle, or your favorite packaged wide pasta according to cooking directions. Drain, divide into two plates, add the swordfish and spoon more tomato sauce over fish and pasta. Top with chopped basil and enjoy!

RSA

Share on Facebook