Categories: Fish, Italian, Main Dish, Rachael Ray

Ingredients

• coarse salt
• 1/2 lb medium pasta shell
• 2 1/2 lbs swordfish steaks, trimmed of skin and dark connective tissue
• 1/4 cup extra virgin olive oil
• 4 -6 garlic cloves, minced
• 1 medium zucchini, diced
• 1/2 pint grape tomatoes
• 6 scallions, chopped
• 1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup dry white wine
• fresh ground black pepper

Directions

1. Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.

2. Meanwhile, cube the swordfish into bite-size pieces.

3. Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.

4. Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.

5. Add the garlic, zucchini, and tomatoes to the skillet; season with salt.

6. Keep them moving and cook 3 minutes.

7. Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.

8. Return swordfish to pan along with the herbs.

9. Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.

10. Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.

Email to a friend | Print this recipe | Back