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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 to 6 ounces uncooked linguine |
2 (6-ounce) swordfish steaks |
salt |
freshly ground black pepper |
1/2 cup all-purpose flour |
2 tablespoons olive oil, divided |
2 garlic cloves, minced |
4 ounces cremini mushrooms, sliced |
2 tablespoons dry white wine |
1 (12-ounce) jar marinated artichoke hearts, drained |
1 (15-ounce) can diced tomatoes, undrained |
2 tablespoons chopped fresh basil |
Directions:
1. Prepare linguine according to package directions.
2. Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.
3. Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.
4. Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.
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