In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
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
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
>>101<<
| 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. |
Swordfish with Tomatoes and Onions
Nutrition Facts:*
CALORIES: 580
FAT: 20g
CHOLESTEROL: 110mg
SODIUM: 730mg
CARBS: 61g
PROTEIN: 38g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
