Spaghetti with Swordfish and Hot Peppers
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.
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.
Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked.
Add mint leaves and stir through.
Remove from heat. Cook pasta according to package instructions until just al dente and drain.
Pour hot pasta into pan with swordfish and stir to mix.
Pour into warm serving dish, sprinkle with fennel and serve.