PASTA WITH SWORDFISH, OLIVES, CAPERS AND MINT
Steps:
- Season fish with S&P. In a 12 inch skillet, warm .25 cup EVO over high heat. Add fish. Cook without moving until browned on one side (about 2 min). Transfer to platter. In the same skillet warm .25 EVO and fry capers for 2 min. Add olives, garlic, fennel seeds and chili flakes until fragrent. Stir in 2T water. Remove from heat. In a large pot cook pasta until 2 min shy of al dente: drain. Toss pasta and swordfish with caper mixture. 1 to 2 min until done. Add water if sauce seems dry. Stir in parsley and mint; season with S&P and lemon juice. Drizzle plated pasta with EVO
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