PASTA WITH SWORDFISH TAIL (PASTA CON LA CODA DI PESCE SPADA)

  Recently, as I shopped at the grocery store, I saw and bought some swordfish tail.

I have been purchasing swordfish steaks for quite a while as we enjoy the rich flavor and texture. While the swordfish steaks take center stage and expensive, I found that portions of the swordfish tail are very inexpensive. 

Decided to make swordfish tail with tomato sauce over pasta.

Pasta with swordfish tail

Portion of swordfish tail

Ingredients:

1 lb. of swordfish tail

2 cloves of garlic

1/4 cup of olive oil

1/2 can of whole tomatoes (chopped)

1 green pepper (sliced)

Salt and black pepper

Preparation:

Rinse the tail with cold water and pat dry with paper towels.  Cut into chunks and season with salt and pepper.

Heat skillet with the olive oil and chopped garlic until the garlic is gold. Add the chunks of swordfish tail and simmer for 15 minutes until golden brown.

Remove the chunks of fish.

Add chopped tomatoes to the pan and sliced pepper.

Cook sauce for 15 minutes and then add the fish tail.

Cook for another 10 minutes.

In the meantime, cook pasta.  Add sauce with swordfish over pasta and serve.

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Many times, I pan-fried swordfish steaks with lemon and garlic.  This method creates a crispy exterior and a tender interior.  Give it a sprinkle of salt and ground black pepper on both sides.  

1. 
   

Raw swordfish steak

  

Pan-fried swordfish steak with garlic and lemon

Let me tell you that I have found that the swordfish tails are more flavorful.  They contain more collagen and fat which break down during cooking, resulting in a rich broth or sauce.

Embracing swordfish tails is a culinary exploration!

 

PACCHERI with SWORDFISH and EGGPLANT - PACCHERI con PESCE SPADA e MELANZANE

             Pasta swordfish and eggplant.....a rich and complete dish, we love it very much and you will too. Try it!

Ingredients:

1 lb.  Paccheri (you may choose other pasta) See below

2 long eggplants

1/2 lb. swordfish

3 chopped tomatoes or 10 cherry tomatoes

1/2 cup white wine

1 clove of garlic

1/2 cup olive oil

peperoncino

Sprigs of parsley

salt and pepper

First wash and then cut the eggplant into pieces. Remove the skin from the swordfish slices and cut into chunks.

Fry the eggplant in oil for 5-10 minutes then lift them with a slotted spoon and set them aside.

In the same pan, fry the garlic. Add the swordfish cubes to the pan and let it brown for a couple of minutes over high heat. Add the white wine and give it time to evaporate.

In the meantime cut and, if you want, peel the tomatoes. (I prefer peeled tomatoes). Add the tomatoes and the chili pepper to the pan and let it cook for 5 minutes over high heat. Add salt and pepper to taste. Turn off the heat under the pan.

In the meantime, cook the pasta.

Turn the heat back on under the pan and add the fried eggplant and fresh parsley. Add over cooked paccheri and serve hot!

On occasion I substitute Paccheri with Pennoni.