This recipe is creamy, zesty and hearty with the delicious protein of swordfish. Make sure to serve with lemon wedges and red pepper flakes for an extra kick. We love this pasta dish with a baguette, butter and sea salt.
Ingredients
- 1 1/2 lb fresh Fettuccine
- 3-5 tbsp 4th & Heart Ghee, himalayan pink salt
- 2.5 – 3 lb, or 6 small swordfish steaks
- 6 garlic cloves, minced
- 1/3 cup onions, chopped
- 3 tbsp vodka
- 1 cup heavy cream
- 2 1/2 cups fresh ricotta cheese, separated
- 1 1/3 cup grated mozzarella cheese
- 1 tsp sea salt
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp fresh cracked pepper, to taste
- 1 container organic cherry tomatoes, cut in half
- 1 container (approx. 1 cup) of Zupan’s Kalamata olives
- Zupan’s Extra-Virgin Olive Oil, or other high quality olive oil
- Garnish: Fresh basil, lemon wedges, red pepper flakes, olive oil
Preparation
1. Begin by preparing your swordfish for grilling. Lay fish on parchment and drizzle with olive oil. Sprinkle with salt and fresh cracked pepper on all sides. Set aside.
2. In a saucepan over medium heat, heat ghee and the onions, toss and cook for 3 minutes and then add the garlic until it is toasted and aromatic, about 1 more minute. Reduce the heat to low and add the vodka, scraping up any browned bits to incorporate.
3. Next, add the heavy cream and stir. Reduce the heat to medium low for 1 minute, making sure not to boil. Add 2 cups of ricotta, mozzarella and salt. Stir and warm until creamy, about 2 to 3 minutes. Remove from heat.
4. Immediately add the lemon juice, salt, pepper. Stir.
5. Meanwhile, prepare your swordfish by heating the grill to medium-high. Lightly oil the grates. Alternatively, heat a Staub cast iron grill skillet over medium heat and melt ghee. Grill , 4-5 minutes on the first side, undisturbed. Flip and cook for another 2-4 minutes or until lightly charred and just cooked through (fish will feel firm when gently pressed). Set aside and cover with foil to rest.
6. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve ½ cup of pasta water, drain and return the pasta to the pot. Toss with a drizzle of olive oil to prevent sticking.
7. Next, add pasta sauce to finished pasta. Gently toss to coat, add some of the reserved pasta water, a couple tablespoons at a time if necessary to make a silky sauce that coats the noodles. Add the tomatoes and toss again.
8. Plate or keep family style, finishing by adding the grilled swordfish on top, olives, fresh basil and a few dollops of fresh ricotta. Garnish with a sprinkle of sea salt, fresh cracked pepper and a finish of quality olive oil. Serve with a lemon wedge. Enjoy!
