(Swordfish) with Linguini and Veggies

We are not supposed to be eating Swordfish right now so I would substitute another thick, white fish for this recipe. If you want to know what fish is safe to eat, for yourself and for the environment, go to the Environmental Defense Fund's website.


Yield Makes 2 servings

Ingredients

• 4 to 6 ounces uncooked linguine
• 2 (6-ounce) swordfish steaks
• Salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 2 tablespoons dry white wine
• 1 (12-ounce) jar marinated artichoke hearts, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fresh basil

Preparation

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.

Julia Rutland, Coastal Living, MAY 2007