Fettuccine With Swordfish

Submitted by barefootmommawv

"I saw Lidia Bastianich make this on the Martha Stewart Show a while back ago. I haven't made it yet but plan on it soon. **Note: To me there is way to much salt in this dish I would advise you cut back on it. I wanted to post exactly how it was written on Marth Stewart dot com."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• coarse sea salt
• 680.38 g swordfish
• 118.29 ml extra virgin olive oil
• 1 onion, chopped
• 2.46 ml crushed red pepper flakes
• 473.18 ml canned Italian plum tomatoes, crushed by hand
• 9.85 ml fresh mint leaves, thinly sliced
• 453.59 g bavette pasta (dry narrow fettucine)

directions

1. Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
2. 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.
3. 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.
4. 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.
5. Add pasta to boiling water and cook until al dente, according to package directions.
6. 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

[momaphet]

As written we found this to be pretty bland. I subbed basil - which has a mintyness to it for the mint as it was too cold, dark and rainy to go foraging for my mint. I also used albacore in place of the swordfish as they are similar in taste and texture. I ended up adding several cloves of garlic and garlic granules, pepper, pesto and red wine to give it some umph. After reading the notes I only lightly salted the fish, and didn't salt the onions but my plum tomatoes from Trader Joe's have no added salt so I needed to add salt to the sauce in the end. I make a similar dish with chicken but use a jar of TJ's marinara sauce, (this is one of those great no brainer quick meals). I really liked the alternative of using fish, that along with serving it over whole wheat pasta made this a very healthy dinner choice. Made for PAC Fall 09