Ingredients
1.5 lbs swordfish (skinless) cut into 1 inch chunks
S&P
.5 cup of EVO
3T capers drained
.25 cup Nocellara or Cerignola olives chopped
4t chopped garlic
1t fennel seeds
1t chili flakes
1lb tube shaped pasta
.25 cup chopped flat leaf parsley
3T chopped mint
Lemon Juice
Preparation
Season fish with S&P. In a 12 inch skillet, warm .25 cup EVO over high heat. Add fish. Cook without moving until browned on one side (about 2 min). Transfer to platter.
In the same skillet warm .25 EVO and fry capers for 2 min. Add olives, garlic, fennel seeds and chili flakes until fragrent. Stir in 2T water. Remove from heat.
In a large pot cook pasta until 2 min shy of al dente: drain. Toss pasta and swordfish with caper mixture. 1 to 2 min until done. Add water if sauce seems dry.
Stir in parsley and mint; season with S&P and lemon juice. Drizzle plated pasta with EVO
