Swordfish with Mediterranean Tomato Sauce and Linguini
Angela
ingredients
- 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
- Salt and freshly ground black pepper
- 1 Tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
- 1 Tablespoon finely chopped fresh flat-leaf parsley
- 1 Tablespoon minced garlic
- 1/4 cup (1 small) minced red onion
- 2 Tablespoons rinsed, drained, and roughly chopped capers
- 1/2 cup roasted red or yellow bell peppers, coarsely chopped
- 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
- 6 Tablespoons extra-virgin olive oil
- 1/2 pound dried linguini
- 4 (6-ounce) swordfish steaks
directions
- 1
Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 Tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time. Preheat oven to 450 degrees F.
- 2
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 Tablespoons extra-virgin olive oil. Reserve. Cook the fish for 15 minutes. Place small pile of linguini in each of the bowls. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
Source: Angela Lewis
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