Swordfish steaks are a treat on the grill in the summer. The secret is not to overcook the swordfish. It should cook for 8 minutes per inch of thickness. Most steaks are about an inch thick. Alter your cooking time according to the thickness of the swordfish steak you buy. It will continue to cook in its own heat off the fire.
Arugula is mostly used in cold salads. Anna, my Italian friend, likes to serve her arugula cooked, using it as the base for this pasta dish.
Fred Tasker's wine suggestion: These are strong flavors. I'd try a powerful California pinot noir.
Helpful Hints:
_ Marinate the swordfish in a plastic self-seal bag for easy cleanup.
_ A stove-top grill or broiler can be used instead of outdoor grill. The timing will be the same.
_ Any type of pasta can be used. Follow package cooking instructions.
Countdown:
_ Marinate swordfish.
_ Place water for pasta on to boil.
_ Prepare other ingredients.
_ Grill swordfish.
_ Make pasta dish.
Shopping List:
Here are the ingredients you'll need for tonight's Quick Fix Dinner.
To buy: 1 package fettuccine, \ pound arugula, 1 small piece Parmesan cheese, 1 bottle balsamic vinegar and 2 6-ounce swordfish steaks.
Staples: Olive oil, garlic, salt and black peppercorns.
