Swordfish Black Beans And Red Pepper Pasta Recipes

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

Steps:

• Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
• Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
• Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
• 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
• The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

Steps:

• Bring water to boil in covered pot for pasta, and chop whole onion.
• Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
• Mince garlic, and add to onion.
• Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
• Drain the beans, and rinse them. Reserve half for another use.
• Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
• Cook pasta according to package directions.
• Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
• Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
• Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

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.

Steps:

• Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
• Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

Steps:

• Wash and dry the fish.
• If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
• Drain beans and rinse under cold water. Set aside.
• Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
• Grill or broil the fish for 10 minutes for each inch at the thickest part.
• Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.