Spaghetti con Pesce Spada
Category: Pasta with Fish
Difficulty: Easy but labor intensive
This light, late summer dish is a preparation with a Sicilian flavor. It’s a refreshing taste and you can leave out the serrano chile if you’re not inclined to spice it up. You will need very little swordfish as it is used almost like a condiment. Some people don’t like the skin of the swordfish, but I do and leave it on for that reason.
Yield: Makes 4 servings
Preparation Time: 45 minutes
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 large garlic cloves, finely chopped
1 small green serrano chile, seeded and finely chopped
2 small ripe tomatoes, peeled, seeded, and finely chopped
3/4 cup water
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
3/4 pound swordfish, dicedJuice from 1/2 lemon
1. In a skillet, heat the olive oil over medium-high heat, then cook the onion, garlic, and chile until translucent, stirring, 4 to 5 minutes. Add the tomato, 1/2 cup water, oregano, and season with salt and pepper. Cook until the water is almost evaporated, about 15 minutes. Add the swordfish, the remaining 1/4 cup water, and the lemon juice and cook until the fish is firm, about 10 minutes.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to the skillet and toss for 2 minutes. Serve hot.