Penne with Swordfish Mint and Pine Nuts

A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4

Ingredients

• 1 pound swordfish steak, about 1 inch thick
• ¾ pound penne
• ½ cup chopped fresh mint
• ¼ cup plus ½ tablespoon olive oil
• ¼ cup pine nuts
• 3 cloves garlic, minced
• ¾ teaspoon salt
• ¼ teaspoon fresh-ground black pepper

Directions

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
2. In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
3. Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
4. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
5. When the fish is cool enough to handle, cut it into 1-inch cubes.
6. Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
7. Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
8. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
9. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup mint, and ½ teaspoon salt.

Photo by  Max Straeten via morgueFile used with license