Be healthy and happy with this swordfish and pasta dish. This meal sure is tasty--especially with a glass of our Sauvignon Blanc!
4 swordfish steaks
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ Meyer lemon
1 large onion, peeled and fine diced
1 clove garlic, minced
¼ cup dry white wine
2 lbs ripe tomatoes, peeled, seeded and diced
½ cup chicken broth
½ cup clam juice
4 large basil leaves, julienned
1/8 cup Italian parsley, chopped
1 lb linguine
Heat 2 Tbsp Round Pond Meyer Lemon Olive Oil in pan. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in white wine and reduce until almost dry. Add tomatoes and a little salt, cook 10 minutes at low-medium heat. Add chicken broth, clam juice and herbs, reduce by half the volume. Set a little sauce aside for topping fish.
In large skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil. Season swordfish with salt and pepper and sear in hot oil. Squeeze the lemon over the fish and finish in 400F oven to desired preparation.
Cook pasta al dente. Toss with sauce and sprinkle with Parmesan cheese. Place swordfish over pasta and top with reserved sauce.
Recipe by Chef Jeffrey Bernys, Napa Valley