Swordfish with Wine, Tomatoes, Capers and Fettuccine.

Name: Swordfish with Wine, Tomatoes, Capers and Fettuccine.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups yellow onion; 0.5 cup white wine; 2 tbsps red wine vinegar; 2 cups tomatoes; 0.25 cup capers; 0.5 tsp honey; 6 ounces swordfish; 0.5 tsp ground pepper; 1 pound pasta

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
559 kcal
Course
Dinner
Cuisine
American

Swordfish with Wine, Tomatoes, Capers and Fettuccine.

Yvette Baldwin

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

2 cups yellow onion 2 cups chopped yellow onion
0.5 cup white wine 1/2 cup dry white wine
2 tbsps red wine vinegar 2 tablespoons red wine vinegar
2 cups tomatoes 2 cups chopped Pomi tomatoes
0.25 cup capers 1/4 cup rinsed and drained salt packed capers
0.5 tsp honey 1/2 to 1 teaspoon honey
6 ounces swordfish 4 - 6 ounces each steaks swordfish
0.5 tsp ground pepper 1/2 teaspoon ground pepper
1 pound pasta 1 pound of dry fettuccine pasta

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Instructions

In a large pot of salted water cook the fettuccine according the package direction.
Heat 3 to 4 tablespoons olive oil in a large skillet over medium high heat. Add the onions, sprinkle with sea salt and sauté stirring often, until soft and light golden, about 10 minutes. Add the wine, vinegar and toss for 30 seconds. Pour in the tomatoes and cook for 5 minutes. Add the capers and ½ teaspoon honey and cook for another 8 to 10 minutes until the sauce thickens. Taste and adjust the flavor with more vinegar or honey. The flavor should be intense. Transfer the sauce to a bowl and wipe the skillet with paper towel.
Heat 3 tablespoons olive oil in the skillet over medium high heat. Sprinkle the fish steaks with salt and rub with the pepper-coriander mixture. Add to the hot skillet and sauté for 2 to 3 minutes on each side, until firm but still almost raw in the center. Add the sauce, bring to a boil, and cook for about 5 minutes, or until the fish is firm and just cooked through. Let the fish and sauce cool for a few minutes, then sprinkle with parsley.
Serve over a bed of fettuccine tossed with olive oil.

Nutrition Information

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Calories 559kcal (28%) Carbohydrates 97g (32%) Protein 24g (48%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 28mg (9%) Sodium 353mg (15%) Potassium 745mg (21%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 685IU (14%) Vitamin C 16.6mg (18%) Calcium 57mg (6%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 559 kcal

% Daily Value*

Calories	559kcal	28%
Carbohydrates	97g	32%
Protein	24g	48%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	28mg	9%
Sodium	353mg	15%
Potassium	745mg	16%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	685IU	14%
Vitamin C	16.6mg	18%
Calcium	57mg	6%
Iron	2.3mg	13%