Swordfish Pasta

Serves 4-6


Made with Seaweed Marinara


4 tablespoons extra virgin olive oil

1 ¼ pounds swordfish steaks, skin removed, in 3/4-inch cubes

Salt and ground black pepper

2 tablespoons thinly sliced garlic

18 pitted Kalamata olives, optional

1 jar Seaweed Marinara

1 pound short pasta like strozzapreti or casarecce

Grated zest of 1 lemon

1 tablespoon minced flat-leaf parsley leaves

Photo by Linda Xiao

Photo by Linda Xiao


Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it’s 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 turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the Seaweed Marinara and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the sauce is 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 sauce a nice 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, garnish with fresh parsley and serve.