Pasta with Swordfish from Sicily
Bring a taste of Sicily to your table in under one hour with this authentic swordfish pasta. This stunning recipe combines swordfish with ripe cherry tomatoes, fried eggplant, aromatic herbs and lemon. This is a simple recipe packed with fresh Mediterranean flavor.
Servings: 4
Calories: 676kcal
Ingredients
- 14 oz Reginette/Mafaldine pasta
- 1 Eggplant (1 large or 2 small )
- 10 oz Swordfish steaks fresh is better than frozen but you can use both
- 2 cloves Garlic peeled
- 7 oz Cherry tomatoes cut in half
- 1 handful Fresh mint leaves chopped (dried mint doesn’t work well)
- ½ glass White wine
- Salt and freshly ground pepper
- 1 Lemon for grating
- 3-4 tablespoon Extra virgin olive oil
Instructions
Prepare the ingredients.
- Wash the eggplant and cut it into cubes. Wash the swordfish steak, pat it dry with kitchen paper and cut into cubes about the same size as the eggplant after removing the skin and centre bone if necessary. Wash the tomatoes and cut them into halves. Peel the garlic, wash the mint and lemon.
Make the sauce.
- Put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- In a large frying pan, heat some olive oil over medium heat. Add the eggplant cubes and fry until golden brown, usually about 5-7 minutes.
- Using a slotted spoon, transfer the fried eggplant onto paper towels to drain excess oil.
- In the same pan, add the cherry tomatoes and sauté until they begin to soften, about 3-4 minutes. Then add them to the eggplant after removing the kitchen paper.
- Give the pan a wipe with kitchen paper. Add a bit more olive oil and sauté the garlic cloves. Once the garlic starts to color, add the swordfish steaks.
- Fry the swordfish cubes for about 2-3 minutes, turning half way through to ensure even cooking. Then, mix in the cooked tomatoes and eggplant to the pan, sautéing until the fish is fully cooked.
- Pour in the white wine, increase the heat to high, and cook until the alcohol evaporates. Remove from heat and sprinkle in chopped mint and grated lemon zest. Let it sit to marinate briefly.
Cook the pasta, finish and serve.
- Meanwhile, cook the pasta al dente according to package instructions. Once cooked, quickly drain the pasta and combine it in the pan with the swordfish over a low heat for a minute.
- Serve immediately if you are using long pasta, however this dish can also be eaten tepid or cold if made with short pasta.
Notes
- This recipe can be made with other long pasta such as spaghetti or busiate or short pasta such as penne, rigatoni, casarecce, strozzapreti etc.
Nutrition
Calories: 676kcal | Carbohydrates: 88g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 959mg | Fiber: 8g | Sugar: 10g | Vitamin A: 352IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 3mg