Spaghetti with Swordfish and Hot Peppers

Name: Spaghetti with Swordfish and Hot Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 118 milliliters roughly chopped fennel leaves; 118 milliliters fresh mint leaves; 2 cloves garlic, thinly sliced; 8 overripe fresh plum tomatoes, roughly chopped; 4 red jalapenos, seeded and chopped; 454 grams spaghetti or spaghettini; 454 grams fresh swordfish, skinless and cut into 1/4-inch cubes; 6 Tbsps virgin olive oil

Spaghetti with Swordfish and Hot Peppers requires roughly 45 minutes from start to finish. For $4.15 per serving, you get a main course that serves 4. Watching your figure? This dairy free and pescatarian recipe has 832 calories, 39g of protein, and 31g of fat per serving. A mixture of wine, garlic, virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Season swordfish with sea salt and freshly ground black pepper. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes.

Ingredients you will need

Ground Black Pepper