Spaghetti with Swordfish and Hot Peppers

40 minutes Prep: 15 minutes Cook: 25 minutes

644 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	swordfish	fresh, skin removed cut in 1/4 inch cubes
6	tablespoons	olive oil, extra-virgin
2	cloves	garlic	thinly sliced
4	each	jalapeno peppers	seeded, chopped
8	each	italian plum (roma) tomatoes	roughly chopped
1/2	cup	white wine	dry
1/2	cup	mint leaves	fresh
1	pound	spaghetti	or spaghettini
1/2	cup	fennel leaves	roughly chopped

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch sauté pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes.

Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked.

Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain.

Pour hot pasta into pan with swordfish and stir to mix.

Pour into warm serving dish, sprinkle with fennel and serve.

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Nutrition Facts

Serving Size 384g

Amount per Serving

Calories 644 30% of calories from fat

	% Daily Value*
Total Fat 22.0g	33%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 21mg	1%
Total Carbohydrate 96.0g	32%
Dietary Fiber 7.0g	27%
Sugars 10.0g
Protein 17.0g	35%

Vitamin A	42%		Vitamin C	55%
Calcium	6%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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