Spaghetti with Swordfish & Hot Peppers
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
swordfish steaks
fresh, skin removed cut in 1/4 inch cubes |
*
|
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 4 | each |
jalapeño pepper
seeded, chopped |
*
|
| 8 | each |
italian plum (roma) tomatoes
roughly chopped |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
mint leaves
fresh |
*
|
| 1 | pound |
spaghetti
or spaghettini |
|
| ½ | cup |
fennel fronds
roughly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
swordfish steaks
fresh, skin removed cut in 1/4 inch cubes |
*
|
| 9E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 4 | each |
jalapeño pepper
seeded, chopped |
*
|
| 8 | each |
italian plum (roma) tomatoes
roughly chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
mint leaves
fresh |
*
|
| 453.6 | g |
spaghetti
or spaghettini |
|
| 118 | ml |
fennel fronds
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.
