Swordfish with Tomatoes and Onions

In this recipe

Notta Pasta Rice Fettuccine

Swordfish with Tomatoes and Onions

Balsamic vinegar and tomatoes create a quickly made sauce with a sophisticated flavor, that's perfect for Rice Pasta and swordfish.

Yield

4 servings

Time

20 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons extra virgin olive oil
1 1/2 lbs swordfish, 1 inch thick
2 red onions, sliced thinly
1-14.5 oz can diced tomatoes with roasted red pepper or Italian seasonings
2 tablespoons balsamic vinegar
Optional: chopped parsley

Directions

1.	Put a large pot of salted water on to boil.
2.	Heat oil in a large skillet over a medium-high heat. Pan-sear swordfish 3-4 minutes on each side until browned and just cooked through. Transfer fish to platter and cover.
3.	In drippings from skillet sautè onions over a medium-high heat until soft and browned (about 5 minutes).
4.	Add diced tomatoes, vinegar and any accumulated juices from swordfish (re-cover fish). Cook sauce, stirring occasionally until slightly reduced (2-3 minutes).
5.	Meanwhile, boil Notta Pasta according to box instructions. Drain, rinsing briefly.
6.	Garnish swordfish with a spoonful of sauce. Add pasta and parsley to remaining sauce and toss until combined. Serve fish with pasta.