Fusilli with Swordfish and Nuts are very easy and quick to prepare, perfect for special occasions as they are so delicious. The secret to the success of this first course is to cook the swordfish briefly so it doesn’t dry out. This way, even those who don’t like swordfish will find it special. Few ingredients, simple yet with a strong flavor, that will flavor the entire dish. Lately, I have also added a grated lemon zest at the last moment, as I find it makes them fresh and fragrant. Try them even if you are not very experienced in cooking, because they will make you look good.
Also perfect as a first course to serve on Christmas Eve or New Year’s Eve dinner.
If you like fish-based first courses, don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups fusilli
- 0.66 lbs cleaned swordfish
- 0.33 cups mixed nuts
- 0.5 cups sun-dried tomatoes in oil
- 0.17 cups 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 the swordfish steak and cut it into cubes of your preferred size. With a sharp knife, coarsely chop the hazelnuts, pine nuts, and peeled 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 mixture. In the same pan, pour the extra virgin olive oil along with a clove of garlic.
Add the chopped sun-dried tomatoes and sauté well. Turn off the heat, add the swordfish, salt, and start boiling the pasta.
At the end of the pasta cooking time, sauté the swordfish cubes with the toasted nuts. Add the freshly drained pasta (set aside a cup of cooking water in case the sauce becomes too dry) and toss everything together.
Serve the Fusilli with Swordfish and Nuts immediately, very hot, and sprinkle with remaining nuts if any.
Tips
We can store the swordfish fusilli in the refrigerator for at least two days, but in a glass or ceramic airtight container.
They can also be frozen, but remember to defrost them in the refrigerator and never at room temperature.
The microwave is ideal for reheating them, but if you want, you can also toss them in a pan.
