Prep 30 mins
Cook 10 mins
- 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
- 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.
- Meanwhile, cube the swordfish into bite-size pieces.
- Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
- Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
- Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
- Keep them moving and cook 3 minutes.
- Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
- Return swordfish to pan along with the herbs.
- Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
- Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.