Best 3 Pesce Spada Pasta Recipes

Swordfish pasta is a delightful Italian dish that combines the delicate flavor of swordfish with the comforting embrace of pasta. This seafood pasta dish is not only delicious but also incredibly versatile, offering a range of variations to suit every palate. From classic preparations that showcase the natural flavors of swordfish to more elaborate recipes that incorporate a symphony of herbs, spices, and vegetables, there's a swordfish pasta recipe for every occasion. In this article, we'll explore the art of crafting delectable swordfish pasta dishes, providing you with a collection of recipes that are sure to tantalize your taste buds.

Let's cook with our recipes!

STRACCETTI DI PESCE SPADA

Straccetti di Pesce Spada image

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

Ingredients

5 1/2 ounces swordfish
3 tablespoons all-purpose flour
1/8 cup extra-virgin olive oil
2 cloves garlic
1/2 teaspoon roughly chopped chile peppers
Pinch salt
1/4 cup white wine
3/4 cup Italian cherry tomatoes
1/3 cup black olives
1 cup fresh arugula

Steps:

Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.

PESCE SPADA

Pesce Spada image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
2 cloves garlic, finely minced
Salt and freshly ground pepper, to taste
4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
4 firm, ripe tomatoes, diced
2 tablespoons minced fresh basil
Lemon juice, to taste
Lemon wedges, as an accompaniment

Steps:

Preheat oven to 350 degrees.
In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

PESCE SPADA STECCATO E GRIGLIATO (GRIDDLED GARLIC & MINT STUDDED SWORDFISH)

Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish) image

Carmelita Caruana celebrates the tastes of Sicily with this exciting fish dish - mint and garlic work so well together

Provided by Carmelita Caruana

Categories Dinner, Lunch

Time 1h25m

Number Of Ingredients 8

Ingredients

4 swordfish or tuna steaks, 2cm/¾in thick
200ml dry white wine
2 tbsp white wine vinegar
2 garlic cloves
16 fresh mint leaves
2 tbsp extra-virgin olive oil, plus extra for serving
a little fresh oregano or finely chopped flatleaf parsley, to serve
2 lemons, preferably organic, quartered

Steps:

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

Nutrition Facts : Calories 389 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 37 grams protein, Sodium 0.67 milligram of sodium

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Use a good quality olive oil. This will add flavor and richness to the dish.
Season the pasta and sauce well. This will help to bring out the flavors of the dish.
Garnish the dish with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Pesce spada pasta is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of the swordfish, the tomatoes, and the capers is simply delicious. If you are looking for a new and exciting pasta dish to try, then I highly recommend giving pesce spada pasta a try. You won't be disappointed!