PREP TIME: 15 min
COOK TIME: 20 min
READY TIME: 35 min
CALORIES: 226 (per serving)
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- 500 g (1 lb) fettuccine;
- 2 tablespoons olive oil;
- 1 tablespoon grated lemon rind 1 clove garlic, crushed;
- 1 red chilli, chopped;
- 2 tablespoons lemon thyme leaves;
- 2 tablespoons butter;
- 350 g (11 ¼ oz) swordfish, cubed;
- 1 lemon, thinly sliced;
- Cracked black pepper;
- Grated parmesan cheese;
1 Place fettuccine in a saucepan of boiling water and cook until al dente. Drain and keep pasta warm.
2 While pasta is cooking, heat oil in a saucepan over medium heat. Add lemon rind, garlic, chilli and thyme and cook for 3 minutes. Keep warm.
3 Heat butter in a frypan over medium heat. Add swordfish to pan and cook for 2-3 minutes or until fish is golden and tender.
4 Remove swordfish from pan and keep it warm. Add lemon slices to pan and fry for 2 minutes on each side or until golden.
5 Toss swordfish and spice mixture through fettuccine and serve in deep bowls. Top pasta with parmesan and pepper. Serve with fried lemon slices on the side.
Calories: 226.9 Kcal
Fat: 11.3 g
Cholesterol: 44.2 mg
Sodium: 555.4 mg
Potassium: 379.0 mg
Carbs: 1.0 g
Protein: 23.0 g