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How To make Spaghetti with Swordfish and Hot Peppers
1 pound fresh swordfish, skin removed
cut in 1/4" cubes
6 tablespoons virgin olive oil
2 cloves garlic :
thinly sliced
4 red jalapenos, seeded chopped
8 fresh plum t roughly chopped
1/2 cup dry white wine
1/2 cup fresh mint leaves
1 pound spaghetti or spaghettini
1/2 cup fennel leaves :
roughly chopped
Season swordfish with sea salt and freshly ground black pepper.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14inch saute 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.
How To make Spaghetti with Swordfish and Hot Peppers's Videos
Our Favorite Christmas Eve Pasta
This pasta with swordfish and eggplant is a delicious and very simple Sicilian recipe to make. We used paccheri pasta, but any tubular shape would be fine. The dish has small chunks of swordfish and eggplant along with tomatoes, mint, and pine (pignoli) nuts. This is the 7th recipe in the Feast of the Seven Fishes series. I hope you enjoy this paccheri pasta with eggplant and swordfish!
FEAST OF THE SEVEN FISHES SERIES
MORE CLASSIC ITALIAN SEAFOOD SERIES
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INGREDIENTS
- 1 medium eggplant - cut into 1 inch pieces
- 10 ounces swordfish - cut into small cubes
- 3 cloves garlic - smashed
- 12 ounces cherry tomatoes - sliced in half
- ½ pound paccheri pasta - rigatoni, tortiglioni, ziti, etc
- 2 teaspoons fresh mint leaves - chopped
- 2 tablespoons pine nuts - toasted
- 1/4 cup olive oil
- Extra virgin olive oil - for finishing
- ½ cup dry white wine
- salt and pepper to taste
INSTRUCTIONS
1. Bring a pot of water to a boil with 2 tablespoons kosher salt per gallon of water.
2. Heat a large pan to medium heat and once hot add olive oil. Add eggplant into pan and cook until brown on all sides (about 5-7 minutes). Remove eggplant and let drain on paper towels. Sprinkle a bit of salt on the eggplant.
3. Add the garlic and cook for 2-3 minutes until golden. Remove garlic from the pan and add the swordfish. Cook for 2-3 minutes searing on all sides.
4. Cook the pasta until al dente.
5. Add the white wine and tomatoes to the pan. Cook for 2-3 more minutes. Any large pieces of swordfish can be broken up a bit with a wooden spoon.
6. Add the al dente pasta to the pan along with a ladle of pasta water. Toss and stir to coat, allowing the sauce to absorb into the pasta. About 1-2 minutes.
7. Next, return the eggplant pieces back to the pan along with the mint and pine nuts. Remove pan from heat. Taste test and adjust salt and pepper if required. If the pasta is a bit dry add a few more tablespoons of pasta water and toss once more.
8. Drizzle high-quality extra virgin olive oil on top and serve. Enjoy!
Disclosure:
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Cooking in Sicily | Catania Market Excursion, Cooking Pasta & Clams, Roasted red peppers & Swordfish
For today’s Adventure come along with us as we start by shopping in the outdoor markets in Catania Sicily and finish the day off with a relaxing afternoon and evening at home cooking and enjoying some delicious wine with family????????
Today we will be making our Aunt Stella’s Roasted Red Peppers, grilled swordfish, pasta with fresh clams and a few other treats so join us for today’s adventure, We hope you enjoy.
Here is a link to our recipe for Aunt Stella‘s Roasted red peppers:
Roasted red peppers: You’ll need…
olive oil
Fresh garlic
Fresh Lemon juice
Salt and pepper
Here is a link to our recipe for Spaghetti & clams:
Clam pasta: you’ll need….
Clams ( we use fresh in the shell )
Fresh garlic
Fresh tomatoes ( I like to use cherry tomatoes )
White wine
Fresh lemon juice
Olive oil
Fresh parsley
(I like it with a little spice so I put in hot pepper but you don’t have to )
If you need more information or instructions just message us and I’ll be happy to give you tips???????????????? the recipes today are things that are quick and easy to make but are full of flavor. ???????? yum! Enjoy
Music credit: audio jungle
#sicily #italy #expats #cooking #belpasso
Paccheri Pasta con Spada (Swordfish)
This week, on PCPR, Chef Joseph prepared Paccheri Pasta con Spada (Swordfish)
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Seabass with Pepper Sauce | The F Word
Gordon Ramsay's recipe for Seabass on The F Word. Includes how to fillet the seabass the easy way and preparing the peppers for the sauce. .
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Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.