SWORDFISH WITH FENNEL AND TOMATOES
Step aside, marinara. There's a new sauce in town, and it's blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside., Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture.
Nutrition Facts : Calories 512 calories, Fat 28g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 1225mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 45g protein.
NEAPOLITAN PASTA WITH SWORDFISH
The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.
Provided by Florence Fabricant
Categories main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
- Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
- Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH SWORDFISH AND CHERRY TOMATO SAUCE
30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.
Provided by Chris Morocco
Categories Pasta Low Fat Kid-Friendly Quick & Easy Healthy Swordfish Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12-15 minutes. Add remaining tomatoes; remove from heat.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
- Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
- Serve pasta topped with raisins, pine nuts, and remaining parsley.
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
SWORDFISH WITH TOMATOES AND CAPERS
Steps:
- For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
- Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams
FENNEL SPAGHETTI
Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan
Provided by Elena Silcock
Categories Dinner, Pasta, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
Nutrition Facts : Calories 321 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
SPAGHETTI WITH LENTILS, TOMATO AND FENNEL
There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel - seeds, bulb and chopped green fronds - gives it surprising brightness and zest. For even more flavor, add some of your stored-away Parmesan rinds to the sauce. (Carnivores can add a little chopped anchovy or Italian fennel sausage.)
Provided by David Tanis
Categories beans, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
- As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
- Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
- As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
SWORDFISH WITH LEMON AND FENNEL
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
- Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
- In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 0 grams, TransFat 0 grams
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