Spaghetti With Swordfish And Hot Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh swordfish, skin |
| removed cut in 1/4" | ||
| cubes | ||
| 6 | T | Virgin olive oil |
| 2 | Cloves garlic, thinly sliced | |
| 4 | Red jalapenos, seeded | |
| chopped | ||
| 8 | Fresh plum t roughly | |
| chopped | ||
| 1/2 | c | Dry white wine |
| 1/2 | c | Fresh mint leaves |
| 1 | lb | Spaghetti or spaghettini |
| 1/2 | c | Fennel leaves, roughly |
| chopped |
INSTRUCTIONS
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. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1340
Calories From Fat: 435
Total Fat: 49.1g
Cholesterol: 353.8mg
Sodium: 2616.9mg
Potassium: 5430.8mg
Carbohydrates: 78g
Fiber: 45.9g
Sugar: 17.7g
Protein: 142g