Fettuccine With Swordfish

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• coarse sea salt
• 1 1/2 lbs swordfish
• 1/2 cup extra virgin olive oil
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 cups canned italian plum tomatoes, crushed by hand
• 2 teaspoons fresh mint leaves, thinly sliced
• 1 lb bavette pasta (dry narrow fettucine)

Recipe

• 1 bring 6 quarts water to a boil in a large pot over high heat. add about 1 tablespoon salt and return to a boil.
• 2 cut swordfish into 1 inch cubes; season lightly with salt. add 6 tablespoons olive oil to a large skillet over medium- high heat. add fish to skillet and toss until opaque, about 1 minute. transfer fish to a plate and season with salt.
• 3 add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. cook until softened and sizzling, about 3 minutes. add tomatoes and stir to combine. fill tomato can with 1/2 cup hot water and add to pan. increase heat and bring mixture to a boil. stir in 3/4 teaspoon salt and mint.; reduce heat to a simmer and cook for 5 minutes.
• 4 return fish and any juices that have accumulated on plate to skillet. stir until fish and sauce are well combined, about 1 minute , and turn off heat.
• 5 add pasta to boiling water and cook until al dente, according to package directions.
• 6 return fish and sauce to medium heat. transfer pasta to skillet using tongs. toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. season with salt and serve immediately.