Fettuccine With Swordfish: A Taste of the Mediterranean

The first time I tasted swordfish was on a sun-drenched terrace in Sicily. The salty air mingled with the aroma of citrus and olive oil, and the simplicity of the dish – grilled swordfish with a squeeze of lemon – was pure perfection. It was then I realized the magic of Mediterranean cuisine: fresh, high-quality ingredients treated with respect. This fettuccine with swordfish recipe reminds me of that trip, bringing the same vibrant flavors and simple elegance to your table, even if you can’t be seaside.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 ½ lbs swordfish
• Coarse sea salt
• ½ cup extra virgin olive oil
• 1 onion, chopped
• ½ teaspoon crushed red pepper flakes
• 2 cups canned Italian plum tomatoes, crushed by hand
• 2 teaspoons fresh mint leaves, thinly sliced
• 1 lb bavette pasta (dry narrow fettuccine)

Equipment Needed

• Large pot
• Large skillet
• Tongs

Instructions

1. Bring 6 quarts of water to a boil in a large pot over high heat. Add about 1 tablespoon of salt and return to a boil.

2. Cut the swordfish into 1-inch cubes; season lightly with salt.

3. Add 6 tablespoons of olive oil to a large skillet over medium-high heat. Add the fish to the skillet and toss until opaque, about 1 minute. Transfer the fish to a plate and season with salt.

4. Add the onion to the skillet; season with ¼ teaspoon of salt and the crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes.

5. Add the tomatoes and stir to combine. Fill the tomato can with ½ cup of hot water and add it to the pan. Increase the heat and bring the mixture to a boil. Stir in ¾ teaspoon of salt and the mint; reduce the heat to a simmer and cook for 5 minutes.

6. Return the fish and any juices that have accumulated on the plate to the skillet. Stir until the fish and sauce are well combined, about 1 minute, and turn off the heat.

7. Add the pasta to the boiling water and cook until al dente, according to package directions.

8. Return the fish and sauce to medium heat. Transfer the pasta to the skillet using tongs. Toss the pasta in the sauce, along with the remaining 2 tablespoons of olive oil, until well combined. Season with salt and serve immediately.

Expert Tips & Tricks

• Swordfish Doneness: Swordfish cooks very quickly. Overcooking it will result in a dry and tough texture. Aim for just opaque throughout; it should still be slightly moist.
• Tomato Quality: The flavor of the sauce relies heavily on the quality of the canned tomatoes. Opt for San Marzano tomatoes for the best flavor. Crushing them by hand allows for a rustic texture.
• Salt Adjustment: As the original note suggests, taste the dish carefully before serving and adjust the salt. The amount of salt needed can vary depending on the saltiness of the swordfish and tomatoes. Start with less and add more as needed.
• Pasta Water is Gold: Reserve about a cup of the pasta water before draining the pasta. If the sauce is too thick, add a little pasta water to loosen it and create a better emulsion.
• Spice Level: Adjust the amount of crushed red pepper flakes to your preference. If you like a milder flavor, reduce the amount or omit it altogether.

Serving & Storage Suggestions

Serve the fettuccine with swordfish immediately after cooking. Garnish with a sprinkle of fresh mint or a drizzle of extra virgin olive oil for a more refined presentation. A side of crusty bread is perfect for soaking up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if needed to prevent it from drying out. While freezing is not recommended due to the texture of the pasta and fish, it can be done if necessary. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	60mg	20%
Sodium	500mg	21%
Total Carbohydrate	70g	23%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	40g	80%

Variations & Substitutions

• Pasta: While bavette is recommended, you can substitute it with other long pasta shapes like linguine, spaghetti, or even gluten-free pasta.
• Fish: If swordfish is unavailable, you can use tuna, halibut, or even firm white fish like cod or sea bass. Adjust the cooking time accordingly.
• Vegetables: Add other vegetables like zucchini, bell peppers, or cherry tomatoes to the sauce for added flavor and nutrients. Sauté them with the onion.
• Dairy-Free Creaminess: For a richer sauce, stir in a tablespoon of dairy-free cream cheese or a splash of unsweetened almond milk at the end.
• Herbs: Experiment with other herbs like basil, oregano, or parsley in addition to or instead of mint.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of canned?

A: Yes, absolutely! Use about 1.5 lbs of fresh, ripe tomatoes, peeled and chopped. You may need to simmer the sauce for a longer time to reduce the liquid.

Q: How do I prevent the swordfish from becoming dry?

A: The key is to not overcook it. Cook it quickly until it’s just opaque, and don’t over-stir it in the sauce.

Q: Can I make this dish ahead of time?

A: While the sauce can be made a few hours in advance, it’s best to cook the pasta and fish just before serving to maintain their texture.

Q: What wine pairs well with this dish?

A: A crisp, dry white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the flavors of the swordfish and tomatoes.

Q: I don’t have fresh mint. Can I use dried?

A: Yes, but use only about 1/2 teaspoon of dried mint, as it has a more concentrated flavor than fresh mint.

Final Thoughts

This fettuccine with swordfish is a celebration of simple, fresh ingredients and vibrant Mediterranean flavors. It’s a dish that’s both elegant and approachable, perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the variations and make it your own. I encourage you to try this recipe and bring a little taste of the Mediterranean to your kitchen. Buon appetito!