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Swordfish

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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

How to Make It

  1. Prepare linguine according to package directions.

  2. 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.

  3. 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.

  4. 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.