This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Our grocery store didn't have swordfish the night I wanted to make this, so I used scallops. It turned out great. My husband is pick and he loved it. I also added some chopped asparagus.
Rating: Unrated
It was great and easy to put together! The perfect meal for Ash Wednesday
Rating: Unrated
I never think to use fish when doing pasta! This is a great idea! Almost any firm fish would work. Can't wait to try it.