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Tony’s Table: Swordfish and Pasta

Swordfish and pasta (CBS 2)

Swordfish and pasta (CBS 2)

Swordfish and Pasta

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1/2 lb. Swordfish

6 oz. Cannellini Beans

1 Yukon Gold Potato

12 oz. Can Chopped Tomatoes

3 oz. Yellow Onions

1 oz. Lemon Juice

8 oz. Rotelle Pasta

1 Tbsp. Capers

3 oz. Parsley

2 oz. Olive Oil

2 oz. Finely Chopped Garlic

8 oz. Spaghetti

3 oz. Chopped Parsley

3 oz. Olive Oil

Preparation:

Boil pasta 8-10 minutes and set aside.  In a pan, sear seasoned swordfish 2-3 minutes on each side.  In a separate pan, sauté onions until they are clear.  Add tomatoes, beans and thinly sliced potato and cook 4-5 minutes.

Add swordfish to pan and cook an additional 3-5 minutes until the fish is flaky.

Add pasta to pan and cook 2-3 minutes.  Add parsley and capers.  Serve.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)