Monday, April 19, 2010

Swordfish and Olive Pasta

The fella and I were both extremely wary of this meal as we were cooking it.  Fish plus pasta seemed curious and had a likelihood to not be as tasty together as the two delicious bits are separate.  In this case the genius of the recipe won out over our doubts.  Not only is it a very yummy recipe it is also very easy.  The meaty texture of the broiled fish contrasted nicely with the pasta which then covered with the salty bits of caper and olive made a nicely balanced meal.  This recipe is going into our rotation of quick filling things to make when I don't feel like cooking.

Swordfish and Olive Pasta

6 ounces of swordfish
2/3 cup black olives, finely chopped
salt and pepper
6 ounces curly pasta (gluten free rice rice pasta works well)
2 large shallots, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon herbs de Provence
4 tablespoons capers
1/ 2 starchy water reserved from boiling pasta
fresh parsley

Line broiler rack with aluminum wrap, rub on a little oil, set fish on top and broil 4 minutes on one side.  Turn the fish, top with olives and broil 2 or 3 minutes longer.

Bring a large pot of salted water to a boil and drop in the pasta.  While it cooked, saute shallot and garlic in the olive oil over low heat until they are soft, don't let them brown.  Add the herb de Provence and capers.  Slice the swordfish in thin strips and spoon the olives into the shallot mixture.

When the
pasta is al dente, drain it, reserving 1/ 2 cup of the cooking water and mix the pasta in with the swordfish,adding pasta water a little bit at a time as needed to moisten the pasta in order to make a few tablespoons of sauce to cover the pasta.

Salt and pepper the dish.  Toss one last time and top with parsley to serve.

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