- Special Pricing
In this Sicilian dish, pasta, pine nuts and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
Although a meaty fish such as swordfish can usually take a red wine, the minty accents here are better accentuated by a crisp white wine such as a pinot grigio from Italy or a sauvignon blanc from Washington State.
- 1/4 cup pine nuts
- 1/4 cup plus 1/2 tablespoon olive oil
- 1 pound swordfish steak, about 1 inch thick
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 cloves garlic, minced
- 1/2 cup chopped fresh mint
- 3/4 pound penne
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree F. oven for 5 to 10 minutes.
In a large nonstick frying pan, heat the 1/2 tablespoon oil over moderate heat. Sprinkle the swordfish with 1/4 teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove. When the fish is cool enough to handle, cut it into 1-inch cubes.
Wipe out the pan. Add the remaining 1/4 cup oil to the pan and heat over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in 1/4 cup of the mint and remove the pan from the heat.
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining 1/4 cup mint, and 1/2 teaspoon salt.
You can use tuna in place of the swordfish. Cook the tuna a few minutes less than the swordfish so that it's still pink inside.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
641 calories; 25g total fat; 44mg cholesterol; 546mg sodium; 66g carbohydrates; 3g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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