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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rachael Ray Ingredients:
coarse salt |
1/2 lb medium pasta shell |
2 1/2 lbs swordfish steaks, trimmed of skin and dark connective tissue |
1/4 cup extra virgin olive oil |
4 -6 garlic cloves, minced |
1 medium zucchini, diced |
1/2 pint grape tomatoes |
6 scallions, chopped |
1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped |
1/2 cup chopped fresh flat-leaf parsley |
1/2 cup dry white wine |
fresh ground black pepper |
Directions:
1. Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
2. Meanwhile, cube the swordfish into bite-size pieces.
3. Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
4. Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
5. Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
6. Keep them moving and cook 3 minutes.
7. Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
8. Return swordfish to pan along with the herbs.
9. Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
10. Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.
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