Categories: Fish, Italian, Main Dish, Rachael Ray
Ingredients
- coarse salt
- 1/2 lb medium pasta shell
- 2 1/2 lbs swordfish steaks, trimmed of skin and dark connective tissue
- 1/4 cup extra virgin olive oil
- 4 -6 garlic cloves, minced
- 1 medium zucchini, diced
- 1/2 pint grape tomatoes
- 6 scallions, chopped
- 1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup dry white wine
- fresh ground black pepper
Directions
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Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
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Meanwhile, cube the swordfish into bite-size pieces.
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Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
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Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
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Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
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Keep them moving and cook 3 minutes.
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Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
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Return swordfish to pan along with the herbs.
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Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
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Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.