Today I visited Jimmy’s Food Store, a speciality Italian grocery in Dallas, for the first time. I got the most delightful Mafalde pasta imported from Italy and had to think up a dish worthy of such fine pasta. Enjoy this little taste of Italy!
Grilled Swordfish Pasta
Two swordfish steaks
1/2 package pasta (I used Mafalde)
3 cups spinach
1/2 lemon
1/2 tablespoon each butter and olive oil (I won’t judge you for adding an extra drizzle of olive oil)
1/2 cup grated cheese (I used a mix of Asiago and mozzarella)
1-2 tablespoons chives
1) Rub swordfish with a bit of extra virgin olive oil and salt. Grill swordfish on medium-high heat for 6-8 minutes or until the exterior is pleasantly browned, turning once on the grill. I don’t know about you, but I like a crispy exterior and tender interior when it comes to fish. (If you want to be fancy, give fish a quarter turn and let sit for a minute before grilling the other side. This will give you gorgeous grill marks that scream, “She knows what she’s doing with that grill.”) When the fish is perfectly grilled, transfer to a plate and set aside.
2) Boil water (don’t forget a pinch of salt!) for pasta. Cook the pasta according to package directions. Mine took 12 minutes. Side note: if you see Mafalde on the shelves, buy it!
3) While pasta is cooking, finely chop spinach and chives. Feel free to pour yourself a glass of Chardonnay or whatever strikes your fancy. Take a moment to appreciate how completely easy and stress-free this dinner is. Go ahead and cut the swordfish into chunks when the pasta is nearly ready.
4) Drain pasta, keeping it in the pot you cooked it in. Add half a tablespoon or so of EVOO and spinach immediately, stirring well. The spinach will cook slightly in the hot pan, surrounded by hot pasta. Throw in half a tablespoon of butter. (Not very Italian but I love the combination of butter and olive oil in pasta.) Squeeze half a lemon over the pasta. Add chives and cheese, stirring well to combine until the cheese melts into the noodles. Guten Appetit!
Happy dining,
The Rose Table