Swordfish steaks are a treat on the grill in the summer. The secret is not to overcook the swordfish — it should cook for 8 minutes per inch of thickness. Most steaks are about an inch thick.
Arugula is mostly used in cold salads. Anna, my Italian friend, likes to serve her arugula cooked, using it as the base for this pasta dish.
Fred Tasker’s wine suggestion: These are strong flavors. I’d try a powerful California pinot noir.
▪ Marinate the swordfish in a plastic self-seal bag for easy cleanup.
▪ A stove-top grill or broiler can be used instead of outdoor grill. The timing will be the same.
▪ Any type of pasta can be used. Follow package cooking instructions.
▪ Marinate swordfish.
▪ Place water for pasta on to boil.
▪ Prepare other ingredients.
▪ Grill swordfish.
▪ Make pasta dish.
Here are the ingredients you'll need for tonight’s Quick Fix Dinner.
To buy: 1 package fettuccine, 1 / 4 pound arugula, 1 small piece Parmesan cheese, 1 bottle balsamic vinegar and 2 6-ounce swordfish steaks.
Staples: Olive oil, garlic, salt and black peppercorns.
Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email: email@example.com
Balsamic Grilled Swordfish
Recipe by Linda Gassenheimer
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 large garlic clove, crushed
2 6-ounce swordfish steaks (or one large steak)
Preheat grill. Mix the olive oil, balsamic vinegar and garlic together in a plastic self-seal bag or bowl. Rinse the swordfish and add to the marinade. Let marinate 10 minutes, turning once during that time. Drain swordfish from marinade discarding the remainder of the marinade and place on hot grill grate for 1 minute. Lift and make a quarter turn, leaving the swordfish on the same side. This will help prevent the fish from sticking and make a cross-hatch pattern on the steak. Grill for 2 more minutes, then turn over and leave 1 minute, lift and make a quarter turn and leave 2 minutes.
Yield: 2 servings.
Per serving: 300 calories (48 percent from fat), 15.9 g fat (3.1 g saturated, 9.2 g monounsaturated), 66 mg cholesterol, 33.8 g protein, 3.2 g carbohydrates, 0.1 g fiber, 161 mg sodium. Note: Analysis based on one-third of the olive oil and balsamic vinegar being absorbed by swordfish
Recipe by Linda Gassenheimer
1 / 4 pound fettuccine
1 tablespoon olive oil
1 / 4 pound arugula (about 4 cups), washed and dried
2 garlic cloves, crushed
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of water to a boil and add pasta. Cook 9 minutes if dried, or 2 minutes if fresh. Heat olive oil in a skillet and add the arugula and garlic. Toss 1 minute. Add the drained pasta to the skillet and toss all of the ingredients together. Add salt and pepper to taste. Sprinkle Parmesan cheese on top.
Yield 2 servings.
Per serving: 3.7 calories (27 percent from fat), 9.3 g fat (2 g saturated, 5.5 g monounsaturated), 4 mg cholesterol, 10.6 g protein, 45.2 g carbohydrates, 2.5 g fiber, 90 mg sodium.