Blackened Swordfish
(4 to 6 Servings)
Swordfish Steaks or Filets, Skin Removed (6 to 8oz, 1/2" Thick)1 1/2t Dried Oregano1 1/2t Dried Thyme Leaves1 1/2t Ground Black Pepper1 1/2t Season Salt1 1/2t Curry Powder1t Ground Cumin1/4C 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 Pasta2C (Packed) Shredded Parmesan Cheese1/2C Unsalted Butter, Diced, Room TemperatureFreshly Ground Black PepperSalt 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.
