Hy-Vee Simply Seafood: Blackened Swordfish, Pasta with Cracked - KSFY News - Sioux Falls, SD News, Weather, Sports
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Hy-Vee Simply Seafood: Blackened Swordfish, Pasta with Cracked Black Pepper and Parmesan Cheese
(4 to 6 Servings)
Swordfish Steaks or Filets, Skin Removed (6 to 8oz, 1/2" Thick)
1 1/2t Dried Oregano
1 1/2t Dried Thyme Leaves
1 1/2t Ground Black Pepper
1 1/2t Season Salt
1 1/2t Curry Powder
1t Ground Cumin
1/4C Olive Oil
Mix all dry ingredients together in mixing bowl.
Place an iron frying pan over high heat and heat for about 5 to 10 minutes until it is red hot.
Take half of the olive oil and rub it onto both sides of fish filets
Pat one side of each filet with mixture of herbs.
Now place the filets in the red hot pan with herb side down for about 2 minutes.
Pour the rest of the olive oil into a non-stick pan and place over standard heat.
Move the fish filets from the red-hot pan to the non-stick pan and cook them for about 4 to 6 minutes, depending upon thickness of filets.
Serve with pasta and parmesan cheese.
Pasta with Crocked Black-Pepper & Parmesan Cheese
1lb. Dried Pasta
2C (Packed) Shredded Parmesan Cheese
1/2C Unsalted Butter, Diced, Room Temperature
Freshly Ground Black Pepper
Salt to Taste
Cook pasta in large pot of boiling salted water just until tender, stirring occasionally.
Drain, reserving 1 cup cooking liquid.
Return pasta to pot.
Add 1/4 cup reserved cooking liquid, cheese and butter.
Toss over medium heat until cheese melts and sauce coats pasta, adding more reserved cooking liquid if dry, about 3 minutes.
Season generously with salt and pepper.
Garnish with Parmesan shavings if desired and serve.
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