Recipe #22: Sicilian Swordfish with Broccoli Linguini

This is from my cookbook Prevention's Fit and Fast Meals in Minutes by Linda Gassenheimer. The sauce for the swordfish might sound strange, but it turns out really good- I love the raisins and how they add a little sweetness to the sauce.



Sicilian Swordfish

Ingredients:

1 cup canned, low sodium, diced tomatoes (I used a whole can)
3 cloves garlic, crushed (I used minced garlic)
5 pitted black olives (I used cut black olives from a can, about 2/3 of the can)
2 tablespoon raisins
1 tablespoon fresh oregano or 1 teaspoon dried
Salt and freshly ground black pepper
1 teaspoon olive oil
3/4 pound swordfish (about 3/4 inch thick)

Directions:

Place tomatoes and garlic in a small saucepan over medium heat and simmer 5 minutes. Add olives, raisins, and oregano and continue to cook 5 minutes. Add salt and pepper to taste.

Heat olive oil in a small nonstick skillet over medium-high heat. Add swordfish. Brown for 2 minutes on each side. Salt and pepper the cooked sides. Lower heat to medium and continue to cook 2 minutes, or until fish is cooked. It will look opaque inside, not translucent. Remove from skilled and divide into 2 equal portions. Serve over linguine (see recipe below) and spoon sauce over top. Note: I used frozen swordfish steaks, so I had to cook them longer. Also, I used two steaks instead of dividing one between two people.

Broccoli Linguini

Ingredients:

1/4 lb fresh or dry linguine (I used closer to 1/2 lb)
1/2 lb broccoli florets (about 3 cups)
1/4 cup reserved boiling pasta liquid
1 teaspoon olive oil
Salt and freshly ground black pepper

Directions:

Bring a large pot with 3 quarts of water to a boil over high heat. Add linguine. Cook 2 minutes if using fresh pasta or 9 minutes for dried. Add broccoli in the last 2 minutes of cooking. Remove 1/4 cup water from pot and drain linguine and broccoli. Mix olive oil into reserved water. Pour over linguine and broccoli and toss. Add salt and pepper to taste. Place on individual plates. Arrange fish over pasta and spoon sauce on top.

Note about raisins: A friend of mine recommended Dole brand raisins to me over the Sunmaid ones, and boy what a difference. The Dole raisins are much juicier and overall a better quality than Sunmaid.