"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pasta with Swordfish Recipe

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This recipe for Pasta with Swordfish, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Saturday, July 8, 2006


1-1/2 lbs of swordfish
2 Tbsp flour
3 tsp salt
1/4 t sp black pepper
1 cup onion chopped
6 cloves garlic
3 Tbsp capers (drained and rinsed)
4 Tbsp parsely, chopped
1/4 tsp red pepper flakes
1/2 cup white wine
zest of one lemon
2 cups of clam juice or chicken broth
1/2 cup tomato sauce
1/4 tsp sugar
1/4 cup lemon juice
1 lbs of pasta

Fill large pot of water for pasta.


Trim and discard skin and dark part of swordfish

Cut into 1/2 pieces

toss with flour

heat oil in saute pan

cook swordfish until golden brown on all sides

reduce heat to low and add olive oil to coat pan, add garlic, onion, and capers, 2 Tbsp of parsely, red pepper flakes, and lemon. Cook until onion is translucent.

Add white wine and stir to dislodge any bits. Reduce to half.

Add clam juice OR chicken stock, tomato sauce, salt, black pepper and sugar. Bring to a boil and simmer 8-10 minutes, until slightly thickened.

Add swordfish and any juices amd lemon juice, warm through, about 2 minutes.

Toss with cooked pasta, and serve!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Bill and I made the recipe together after watching Nick Stellino (an Italian chef on PBS). It can be made with any kind of meaty fish. We also prepared it with scallops and shrimp.




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