New York City Chefs Daily Recipe for 08/0702 : Swordfish, Pasta and Fennel Caper Sauce
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Swordfish, Pasta & Fennel Caper Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 08/0702 : Swordfish, Pasta and Fennel Caper Sauce
"Swordfish, Pasta & Fennel Caper Sauce"
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3/4 lb. Short shape pasta (Rotini, Penne, or Ziti)
3 tablespoons green olive oil
1 cup onion, diced
2 cloves of garlic, crushed
1 cup fresh fennel (anise celery), diced
1 medium size red pepper, chopped
1/4 teaspoon Italian herb seasoning
1/2 lb. Filet of swordfish, cubed
1/2 cup black Sicilian olives, chopped
2 tablespoons small capers, rinsed
1/2 cup dry white Italian wine
1 tablespoon Pignoli (Pine) nuts, roasted
1/2 cup fresh Italian parsley, chopped

Boil water in a large lidded pan to cook the pasta.  In a large skillet, heat the olive oil and sauté the onion, garlic, fennel, red pepper, and Italian herb seasoning for 4 minutes.  Add the cubed swordfish, olives, capers, and half the Pignoli nuts;  cook for 3 minutes and then add the wine. Cover the skillet and cook for another 3 minutes. Do not overcook the fish or it will get tough.  Cook the past al dente, drain, and transfer it to a large, warm pasta bowl.  Add the swordfish sauce and toss gently through the pasta.  Sprinkle the parsley and Pignoli nuts on top and serve immediately.  Serves 4.
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