Hy-Vee Simply Seafood: Blackened Swordfish, Pasta with Cracked - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Blackened Swordfish, Pasta with Cracked Black Pepper and Parmesan Cheese

Blackened Swordfish

(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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