Swordfish and Pasta
Yields servings
Mains
Use leftover swordfish in this quick and easy pasta dish that's perfect for a busy week night supper. Or, use fresh swordfish and sauté quickly before adding the pasta. You could also use other fresh island fish like ahi tombo, nairagi, mahimahi or monchong.
- 8 ounces spaghetti or spaghettini
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 cup white wine
- Juice of half a lemon
- 1/3 cup kalamata olives, pitted
- 3 tablespoons capers
- 1 pound swordfish, cut into bite-sized cubes
- Kosher salt and freshy ground black pepper
- Black pepper, freshly ground (to taste)
- 1/4 cup chopped fresh parsley
- Bring a large pot of water to a boil. Add a tablespoon of salt to the water and add the pasta.
- While the pasta is cooking, heat a large skillet. Add the olive oil and when it is hot, add the minced garlic and sauté for about 30 seconds. Add the white wine and bring to a boil; allow to reduce by one half. Add the lemon juice, olives and capers and toss gently.
- When the pasta is cooked, drain it (reserve some of the pasta water) and add it to the skillet. Add the swordfish cubes and toss together. Add salt and pepper to taste and sprinkle with parsley. Serve immediately. Serves 4.
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Seafood from Hawaiian waters is
sustainably caught and safely managed from hook to market.
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