Spaghetti with Swordfish and Hot Peppers Recipe

Name: Spaghetti with Swordfish and Hot Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh swordfish, skin removed and cut into 1/4 cubes; 6 tbsp. virgin olive oil; 2 cloves garlic, thinly sliced; 4 red jalapenos, seeded and chopped; 8 over-ripe fresh plum tomatoes, roughly chopped; 1/2 cup dry white wine; 1/2 cup fresh mint leaves; 1 lb. spaghetti; spaghettini; 1/2 cup roughly chopped fennel leaves

Servings: persons

1 lb. fresh swordfish, skin removed and cut into 1/4 cubes
6 tbsp. virgin olive oil
2 cloves garlic, thinly sliced
4 red jalapenos, seeded and chopped
8 over-ripe fresh plum tomatoes, roughly chopped
1/2 cup dry white wine
1/2 cup fresh mint leaves
1 lb. spaghetti
spaghettini
1/2 cup roughly chopped fennel leaves

1
Season swordfish with sea salt and freshly-ground black pepper.
2
Bring 6 quarts water to boil and add 2 tablespoons salt.
3
In a 12- to 14-inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes.
4
Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked.
5
Add mint leaves and stir through.
6
Remove from heat.
7
Cook pasta according to package instructions until just al dente and drain.
8
Pour hot pasta into pan with swordfish and stir to mix.
9
Pour into warm serving dish, sprinkle with fennel and serve.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. fresh swordfish, skin removed and cut into 1/4 cubes, 6 tbsp. virgin olive oil, 2 cloves garlic, thinly sliced, 4 red jalapenos, seeded and chopped, and more.

Yes, Spaghetti with Swordfish and Hot Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Swordfish and Hot Peppers

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