Swordfish with Artichoke Tomato pasta

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Two sword fish steaks – 1Tbsp olive oil

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– freshly ground pepper and Italian seasoning rubbed into the fish

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Once browned on both sides, added 1c of white wine and simmered lightly until cooked through.

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My Boss gave us this lovely Artichoke Tomato Bruschetta – it said on the side of the jar that it could be used with pasta… ok!

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Cooked up some fusilli rice pasta – my favorite brand: Tinkyada… which I can never remember the name of so I call it “bunny pasta” because there is a bunny on the package. *smile*

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Heated up the bruschetta with a drizzle of olive oil and added in the cooked pasta…

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Tossed the pasta with the bruschetta – served the swordfish on top with a little leftover bruschetta

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…a glass of Boordy Reserve Chardonnay – perfect! The swordfish was a little tough – I think I over-cooked it. Next time a little marinade. I would definitely buy some of that bruschetta – have to ask the boss where she got it.. it was delicious. YUM!

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