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Swordfish In Tomato-Based Sauce Gives Linguine Certain Zest

Copyright 1994 Miami Herald
From Knight-Ridder/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Linda Gassenheimer
Knight-Ridder Newspapers

Tomatoes, olives and garlic are staples for zesty Neapolitan cooking. This tomato-based
sauce takes only a few minutes to make and goes well with fish, chicken or beef. I have
used swordfish, but any meaty type of fish such as tuna, halibut or grouper can be used.

I am often asked how I know when fish is cooked. Fish takes only a few minutes to cook
in a skillet. For this recipe, I used a 3/4-inch slice of swordfish. If using a thicker piece (1
inch), cook it for 8 minutes; for a thinner piece (1/2 inch), cook for 4 minutes. If you are
not sure if the fish is ready, make a small slit in the flesh. If it is opaque or creamy rather
than translucent, it's done.

Fresh pasta takes only 2 minutes to cook. It can be found in most markets. Dried
linguine can be used.

This meal contains a total of 407 calories per serving with 31 percent of calories from fat.

QUICK TIPS:

This sauce can be used with sauteed chicken, beef or pork.

If using dried pasta instead of fresh, cook it for 9 minutes or according to box directions.

Wine suggestions: A big chardonnay would be OK with this. But to me, meaty fish like
swordfish, tuna and the like go better with a light, fruity red wine such as beaujolais or
pinot noir. 




NEAPOLITAN SWORDFISH

(Makes 2 servings)

1 cup canned diced tomatoes
3 garlic cloves, crushed (divided use)
5 pitted black olives
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 teaspoon sugar
1 teaspoon olive oil
3/4 pound swordfish (about 3/4 inch thick)
Salt and freshly ground black pepper to taste 

For sauce, place tomatoes and 2 cloves crushed garlic in small sauce pan and simmer 5
minutes. Add olives and oregano and continue to cook 5 minutes. Add sugar and
pepper to taste.

For fish, heat olive oil in a small nonstick skillet and add remaining clove garlic. Saute
for several seconds and add swordfish. Brown for 2 minutes on each side. Salt and
pepper cooked sides. Lower heat and continue to cook 2 minutes or until fish is cooked.
It will look opaque inside, not translucent. Remove from pan, divide into 2 equal
portions and spoon sauce over top. Serve over linguine.

(Nutritional information per serving: 272 calories; 35 grams protein; 8 grams
carbohydrate; 11 grams fat; 37 percent of calories as fat; 1.2 grams fiber; 66 milligrams
cholesterol; 397 milligrams sodium.)




LINGUINE AND GREEN PEPPER GARNISH

(Makes 2 servings)

1/4 pound fresh linguine
1 teaspoon olive oil
1/4 cup reserved boiling liquid
1 medium green pepper
Salt and freshly ground black pepper to taste 

Bring a large pot with 3 quarts water to a boil. Add linguine and cook 2 minutes if using
fresh or 9 minutes if using dried. Remove 1/4 cup water from pot and drain linguine.
Mix olive oil into reserved water. Pour over linguine and toss. Add salt and pepper to
taste. Place in individual plates. Wash and slice green pepper. Arrange on plates around
linguine. Place fish and sauce over pasta.

(Nutritional information per serving: 135 calories; 4 grams protein; 24 grams
carbohydrate; 3 grams fat; 18 percent of calories as fat; 0.6 grams fiber; 0 cholesterol; 3
milligrams sodium. A heart-healthy recipe. Exchanges: 1.4 bread, 0.4 vegetable, 0.5 fat.)




TO BUY: Small jar or can pitted black olives, small bunch fresh oregano or dried, 3/4
pound swordfish, 1/4 pound fresh linguine, 1 medium-size green pepper.

STAPLES: Garlic, sugar, olive oil, 16-ounce can low-salt diced tomatoes.






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