Fettuccine with Swordfish

Elevate your weeknight dinner routine with this irresistible Fettuccine with Swordfish recipe—a perfect blend of fresh Mediterranean flavors and satisfying textures. Tender, golden-seared cubes of swordfish are paired with al dente fettuccine and a vibrant sauce made with garlic, cherry tomatoes, and a splash of white wine. A hint of red pepper flakes adds just the right amount of heat, while fresh parsley and zesty lemon brighten every bite. This seafood pasta dish comes together in under 40 minutes, making it an ideal option for both casual family dinners and elegant entertaining. Serve it immediately for a restaurant-quality meal that's bursting with flavor! Keywords: fettuccine with swordfish, seafood pasta, quick Mediterranean dinner, fresh and flavorful.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 10 oz Swordfish steak, skinless
• 3 tbsp Olive oil
• 4 cloves Garlic, minced
• 2 cups Cherry tomatoes, halved
• 1 cup White wine
• 2 tbsp Fresh parsley, chopped
• 1 tsp Lemon zest
• 0.5 tsp Red pepper flakes
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

Pat the swordfish steak dry with paper towels and cut it into bite-sized cubes. Season with salt and black pepper on all sides.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the swordfish cubes and sear for 2-3 minutes on each side, until golden brown and just cooked through. Remove the swordfish from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet, then stir in the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.

Step 5

Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to soften and release their juices.

Step 6

Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 3-4 minutes, reducing slightly.

Step 7

Return the swordfish to the skillet along with the chopped parsley, lemon zest, and a pinch of salt and black pepper. Toss gently to combine.

Step 8

Add the cooked fettuccine to the skillet, along with a splash of the reserved pasta water. Toss everything together until the pasta is coated in the sauce. Add more pasta water as needed to loosen the sauce.

Step 9

Taste and adjust the seasoning with more salt, black pepper, or red pepper flakes if desired.

Step 10

Serve immediately, garnished with additional parsley if desired. Enjoy this elegant and flavorful meal!

Nutrition Facts

Serving size	1232.3 grams (1232.3g)

Amount per serving	% Daily Value*
Calories	2365

Total Fat 69.50g	89%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 7.00g
Cholesterol 198mg	66%
Sodium 2649mg	115%
Total Carbohydrate 274.20g	100%
Dietary Fiber 17.70g	63%
Total Sugars 22.60g
Protein 115.00g	230%

Vitamin D 2268IU	11340%
Calcium 117mg	9%
Iron 5mg	26%
Potassium 2328mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 21.1%

Carbs: 50.3%