Fettuccine with Fried Swordfish, Lemon Zest, and Parsley
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy

The careful balance of flavors--deep-fried crunchy swordfish pieces, lemon zest, parsley, mint, and anchovies--is what makes this dish memorable.  This recipe works with other firm-fleshed fish too.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 30 minutes

1 1/2 pounds swordfish, cut into bite-sized rectangles

1 large egg, lightly beaten

1 cup dry bread crumbs

1/2 cup all-purpose flour

1 teaspoon salt

1 cup plus 3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

1 teaspoon finely chopped lemon zest

3 tablespoons finely chopped fresh parsley

3 tablespoons finely chopped fresh mint

4 salted anchovy fillets, rinsed

Salt and freshly ground black pepper to taste

1 pound fettuccine

1. Dip the swordfish pieces in the beaten egg and dredge in the bread crumbs, flour, and salt mixture.  Set aside on a tray in the refrigerator until needed.

2. In a small skillet, heat 3 tablespoons olive oil over medium-high heat, then add the garlic, lemon zest, parsley, mint, and anchovies to the small skillet, stirring for 1 minute.  Turn the heat off. 

3. In a large skillet, heat 1 cup olive oil over medium-high heat until it is nearly smoking.  Remove the fish from the refrigerator, shake or tap off any excess coating , and fry until golden brown, turning with long tongs, about 2 minutes a side.  Remove the swordfish pieces with a slotted spoon or skimmer, season with salt and pepper, and keep warm.

4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

5. Transfer the pasta to a bowl and toss with the garlic, lemon zest, and herb mixture along with 3 tablespoons of the oil that the fish was fried in.  Transfer to a serving platter and arrange to fish on top and serve.

Variation: 

Note: 

Posted: 12/18/2006