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Pasta With Tomato Raw Sauce
These swordfish cutlets are Rach's French country-version of a dish she first had in Sicily with her mom over 25 years ago—she likes to serve them with aglio e olio (garlic and olive oil) spaghetti.
"When it comes to the swordfish, I order it online. There's a variety of great providers: This came from Lobster Place in Chelsea Market. Fulton Fish Market is a great resource and War Shore is also a great resource for seafood," Rach says.
- ½ cup panko
- 1 cup breadcrumbs
- 2 tablespoons Herbes de Provence
- ½ cup grated Parmigiano-Reggiano cheese (optional)
- 3 eggs
- 1 round tablespoon Dijon mustard
- 4 to 6 thin slices swordfish, trimmed of skin and bloodline, or pound swordfish gently with mallet between parchment or plastic wrap
- Salt and pepper
- Olive oil, about ⅓ cup
- 4 vine tomatoes, 3 seeded and diced, 1 grated into medium bowl on large holes of box grater
- 2 large cloves garlic, grated
- About 2 tablespoons extra-virgin olive oil (EVOO)
- ¼ cup fresh tarragon, chopped
- 1 small onion or shallot, finely chopped
- ¼ cup extra-virgin olive oil (EVOO)
- 7 to 8 anchovies, coarsely chopped
- 1 teaspoon black or red pepper
- 5 to 6 cloves garlic, chopped or grated
- 1 tablespoon grated lemon zest
- ½ cup dry vermouth or white wine
- 1 pound spaghetti
- Juice of ½ lemon
- 3 tablespoons butter
- 1 cup flat-leaf parsley, chopped (1 bunch, stemmed)
Bring a large pot of water to boil for pasta.
Set a wire rack in a lined baking sheet near stove to drain cutlets on.
For the swordfish, combine panko, breadcrumbs, dried herbs and cheese. Whisk up eggs and Dijon in shallow dish. Season the fish with salt and pepper.
For the cutlets, heat the olive oil in a large skillet, 1 thin coating of the pan, about ⅓ cup, over medium to medium-high heat.
Coat the fish in egg and then press gently but evenly into breadcrumb mixture to coat on both sides.
To the grated tomato in a medium bowl, add garlic, EVOO, diced tomatoes, tarragon and onion or shallot, then season the raw sauce with salt.
For the spaghetti, heat EVOO in a second large skillet over medium-low to medium heat, add anchovies and melt into the oil, they will literally dissipate into the oil. Add pepper, garlic, and lemon zest, swirl a minute, then add vermouth or wine.
Cook pasta 1 minute less than package directions in salted water, reserve ½ cup starchy water, drain.
While pasta cooks, cook off cutlets to deep golden, 2 minutes on each side.
Add lemon juice and butter to anchovy sauce and swirl, add pasta and parsley and toss to combine, adding starchy water to loosen, if needed.