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Seared Swordfish with Pasta all'Aglio e Olio

2 servings


For the fish:

  • 3/4 lb swordfish steaks, 1" thick
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic
  • 4 tablespoons panko flakes
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoon capers, rinsed
  • 6 oil-cured black olives, pitted, chopped
  • 3 tablespoons fresh oregano or  basil or chives, minced

For the pasta:

  • 1/2 pound dried pasta
  • 3 cloves garlic, minced
  • 3 tablespoons fresh herbs, minced
  • Pinch salt
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil

Prepare the pasta: 

1. Cook the pasta in rapidly boiling salted water until just al dente.*  When done, drain and transfer to a bowl.

2. Immediately add the garlic, herbs, salt, red pepper flakes and olive oil and toss to mix well. Keep warm if not serving immediately.

While the pasta is cooking, prepare the fish:

1. In a mortar mix the garlic, panko, herbs and 1 tablespoon olive oil. Pound to a paste, then add the vinegar and mix well. Stir in the capers and olives and set aside.

2. Rinse and dry the fish steaks completely. Heat a heavy sauté pan over high heat until very hot. Add 1 tablespoon oil, spread it to film the bottom and immediately toss in the steaks. 

3. Cook the fish undisturbed on high heat 3 minutes. Then turn and cook 1 more minute. Remove to a warmed serving plate.

Serve the fish with a dollop of the sauce on top, with the pasta all'Aglio e Olio on the side.

*Note: Pasta al dente. From Wikipedia: "The Italian expression al dente ... describes pasta ... cooked so as to be firm but not hard. The term ... means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness."


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