Spaghetti with Swordfish and Hot Peppers
Substitution: Scallops, Shrimp, Basa, Tilapia, Sole, Flounder, Cod, Haddock, Orange Roughy, Red Snapper, Grouper, Tilapia, Walleye, Sea Bass, Salmon, Tuna, Halibut, Mahi-Mahi, Salmon
o 1 lb Swordfish, skin removed & cut in ¼" cubes
o 6 T virgin olive oil
o 2 cloves garlic, thinly sliced
o 4 red jalapeños, seeded & chopped
o 8 fresh plum tomatoes roughly chopped
o ½ c dry white wine
o ½ c fresh mint leaves
o 1 lb Spaghetti
o ½ c fennel leaves, roughly chopped
Season swordfish with salt & freshly ground black pepper.
Bring 6 quarts water to boil and add 2 T salt.
In a sauté pan, heat olive oil, garlic and jalapeños 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.