Swordfish and Mint Pasta

Ingredients:

• 8 oz swordfish steak, cut into small cubes
• 1/2 lb pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the swordfish and cook until browned on all sides. Remove from the pan and set aside.
3. In the same skillet, add garlic and cook until fragrant, about 30 seconds.
4. Add white wine and chicken stock to the pan, scraping up any browned bits on the bottom. Bring the mixture to a boil and reduce it to a simmer for 5 minutes.
5. Stir in cherry tomatoes and cook for 1-2 minutes or until they start to soften.
6. Return the swordfish to the pan, add salt and pepper to taste, and cook until it’s cooked through.
7. In a large bowl, toss the cooked pasta with the swordfish and sauce. Add chopped mint leaves and toss gently.
8. Serve hot and enjoy!

Verdict and Serving Suggestions:

This swordfish and mint pasta recipe is a fresh and flavorful option for a summer dinner. The combination of juicy cherry tomatoes and the refreshing taste of mint leaves goes extremely well with the swordfish, creating a dish that’s full of different flavors and textures. You can pair it with a simple side salad or garlic bread. It can be a perfect meal for 2-3 people and is great for leftovers the next day.