Tantalize your taste buds with a culinary journey that harmoniously blends the robust flavors of swordfish, the earthy goodness of black beans, and the vibrant sweetness of red peppers. This delectable dish, presented atop a bed of perfectly cooked pasta, promises an explosion of flavors in every bite. Our carefully curated recipes offer a range of options to suit your preferences, whether you prefer a zesty tomato-based sauce, a creamy and flavorful pesto, or a light and refreshing lemon-herb sauce. Discover the perfect recipe to satisfy your cravings and embark on a culinary adventure that will leave you craving more.
Here are our top 8 tried and tested recipes!
BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
SPAGHETTI WITH SWORDFISH
Provided by Marian Burros
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for spaghetti.
- Wash, seed and chop pepper.
- Heat oil in nonstick pan large enough to hold all ingredients. Reduce heat to medium-high and add oil. Add peppers, and saute until they begin to brown.
- Mince garlic, and add to pepper as it cooks.
- When pepper begins to soften, push to the side and add swordfish, browning on both sides. Measure at the thickest part, and cook 8 minutes to the inch.
- Cook spaghetti according to package directions.
- When swordfish is cooked, remove and set aside. Add currants, pine nuts and olive paste, and reduce heat to very low. Flake the swordfish, return to pan and keep warm.
- When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 17 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 9 grams, Protein 52 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 20 grams, TransFat 0 grams
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA
Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
- Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
- Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
SWORDFISH CALABRIAN-STYLE
This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
Provided by Salvatore
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
- Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
- Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g
FETTUCCINE WITH SWORDFISH
This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
- 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.
- 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.
- 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.
- Add pasta to boiling water and cook until al dente, according to package directions.
- 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.
SWORDFISH WITH ROASTED RED PEPPER VINAIGRETTE
A company fish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Windham of the Bistro, as featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
- Add the oil in very slowly until fully incorporated.
- Season to taste with black pepper.
- For the fish: heat the olive oil in a large skillet.
- Cook about 4 minutes on each side or until completely done.
- To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.
Tips:
- Choose the right swordfish: Look for firm, opaque flesh that is free of discoloration. Avoid fish that is slimy or has a strong odor.
- Cook the swordfish properly: Swordfish is a delicate fish, so it is important to cook it carefully to avoid overcooking. The best way to cook swordfish is to grill, bake, or pan-sear it until it is just cooked through. Overcooking will make the fish tough and dry.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. When possible, use organic produce and free-range meat and poultry.
- Don't be afraid to experiment: Feel free to adjust the recipe to your own taste. For example, you can add more or less spice, or you can substitute different vegetables.
Conclusion:
This recipe for Swordfish with Black Beans and Red Pepper Pasta is a delicious and healthy meal that is perfect for a weeknight dinner. The swordfish is cooked to perfection, and the black beans and red peppers add a flavorful and colorful touch. The pasta is a great way to round out the meal and make it more filling. This recipe is sure to please everyone at your table.
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