Pasta with Swordfish, Lemon and Capers
Pasta con Capperi e Pescespada
Yield: 6 generous portions
Bring a large pot of salted water to a boil.
Trim and discard the skin and any very dark red meat from the swordfish. Cut the fish into ½” dice. Toss the swordfish with the flour, salt and pepper.
Heat half of the olive oil in a large sauté pan over medium-high heat until the oil sizzles. Cook half of the coated swordfish pieces until golden brown on all sides, about 2 minutes. Remove the browned fish with a slotted spoon and set aside. Repeat with the remaining fish.
Reduce the heat to medium-low. In the same pan cook the garlic, onion, red pepper flakes, capers, parsley and lemon zest slowly in the remaining olive oil until the onions are golden and tender, about 5-6 minutes. Pour on the white wine and stir gently to dislodge any of the brown bits remaining in the bottom of the pan. Reduce the wine by one half. Add the clam juice, tomato sauce, sugar, salt and pepper. Bring the sauce to a boil and simmer for 8-10 minutes until slightly thickened. Add the swordfish, any accumulated juices and the lemon juice to the sauce and warm through, 2 minutes.
While the sauce is simmering cook the pasta according to the directions on the package, drain and return to the pot. Pour the sauce over the pasta, and simmer over low heat stirring constantly until the pasta is well coated, about 2 minutes.
Turn the pasta out onto a warm serving dish and sprinkle with the remaining chopped parsley. The pasta is ready to be served.