This evening we made Pesce Spada Pasta for L, while I had some pasta and cheese. This is a relatively easy meal; we fried up chunks of swordfish while the pasta cooked, then removed the fish from the pan when it was browned. Garlic, grape tomatoes, zucchini, scallions, parsley and mint were sautéed together, the swordfish was added back to the pan, and white wine was thrown in. After the manic wine bubbling and spitting subsided, the cooked pasta was tossed together with the vegetables, and the whole lot was seasoned with black pepper.
L rated this meal a well-balanced winner, despite not being in the mood for fish. The vegetables were very spring-like in colour and flavour, with good textural contrast between crunchy and succulent. The fish was well cooked, and could only have been improved upon if it was cooked on the grill. Overall, a success, and very quick and easy to prepare. Tomorrow we’ll be having Lamb Patties with Garlic and Mint over Mediterranean Chopped Salad, which sounds remarkably like Garlic and Mint Lamb or Chicken Patties on Lentil Salad.