Fusilli with swordfish and nuts, are very easy to prepare and also very quick, ideal even for special events because they are so good. The secret to the success of this first course lies in cooking the swordfish very briefly, so it doesn’t dry out. This way they will be special even for those who don’t like swordfish. Few ingredients, simple but with a strong flavor, that will flavor the entire dish. Lately, I have also added a grating of lemon zest at the last moment because I find it makes them fresh and fragrant. Try them even if you don’t have great experience in the kitchen, because they will make a great impression.
Also very suitable as a first course to serve on Christmas Eve or New Year’s Eve.
If you like fish-based first courses, don’t miss the next recipes:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz fusilli
- 10.5 oz cleaned swordfish
- 2.75 oz nuts
- 3.5 oz sun-dried tomatoes in oil
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Saucepan
- 1 Frying pan non-stick
- 1 Knife sharp
- 1 Cutting board
Preparation
First, clean your swordfish steak and cut it into cubes of the preferred size. With a sharp knife, coarsely chop the hazelnuts, pine nuts, and blanched almonds. Do the same with the sun-dried tomatoes in oil, but only after draining them well.
Heat a non-stick frying pan and toast the nut crumbs. In the same pan, pour the extra virgin olive oil along with a clove of garlic.
Add the chopped tomatoes and sauté well. Turn off the heat, add the swordfish, salt, and start boiling the pasta.
At the end of the pasta cooking, sauté the swordfish cubes with the toasted nuts. Toss in the freshly drained pasta (set aside a cup of cooking water, as it might be needed if the sauce dries out too much) and toss.
Serve the Fusilli with Swordfish and Nuts, immediately, very hot and sprinkle with remaining nuts if any.
Advice
We can store the swordfish fusilli in the fridge for at least two days, but in an airtight glass or ceramic container.
They can also be frozen, but remember to thaw in the fridge and never at room temperature.
The microwave oven is ideal for reheating them, but if you want, you can also sauté them in a pan.
The microwave oven is ideal for reheating them, but if you want, you can also sauté them in a pan.
