Best Swordfish Black Beans And Red Pepper Pasta Recipes

SWORDFISH CALABRIAN-STYLE

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

NEAPOLITAN PASTA WITH SWORDFISH

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

SWORDFISH BALLS AND RED GRAVY

Steps:

• For the swordfish balls: Remove the skin from the swordfish and cut into chunks. Place the chunks in a food processor and pulse until the texture resembles ground beef. Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper. Mix well. Cover the bowl and place in the refrigerator for 2 hours.
• For the red gravy: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and saute until softened, about 5 minutes. Add the capers, olives and tomato paste and saute for 2 to 3 minutes. Add the crushed tomatoes, fresh basil and salt and pepper to taste. Let simmer on low for 30 minutes. Remove the swordfish mixture from the refrigerator. Heat the olive oil in a large frying pan over medium heat. Form the mixture into balls a little smaller than a tennis ball. You should get about 12 balls. Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.
• Remove and add these balls to your gravy. Simmer for another 30 minutes. Serve the swordfish balls and gravy over your favorite pasta.

SWORDFISH, BLACK BEANS AND RED PEPPER PASTA

Steps:

• Bring water to boil in covered pot for pasta, and chop whole onion.
• Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
• Mince garlic, and add to onion.
• Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
• Drain the beans, and rinse them. Reserve half for another use.
• Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
• Cook pasta according to package directions.
• Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
• Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
• Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.