Spaghetti with Swordfish and Lemon

Here’s the recipe for spaghetti with swordfish and lemon, a dish that celebrates the flavors of the sea and the freshness of citrus fruits, perfect for a summer lunch or a light dinner.

Ingredients

• 320g spaghetti
• 200g fresh swordfish
• 1 organic lemon (both the grated zest and the juice)
• 2 tablespoons extra virgin olive oil
• 1 clove of garlic
• Fresh parsley to taste
• Salt and pepper to taste.

Preparation

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile, cut the swordfish into cubes of about 1-2 cm. Set aside.
3. In a large pan, heat the extra virgin olive oil with the crushed garlic clove. Once golden, remove the garlic.
4. Add the swordfish cubes to the pan and cook until golden on all sides.
5. Grate some lemon zest and squeeze the juice, keeping them ready.
6. When the swordfish is cooked, remove the garlic, add the lemon zest and juice to the pan and let it flavor for a minute.
7. Drain the spaghetti, reserving some cooking water, and transfer them to the pan with the swordfish.
8. Mix the spaghetti well with the sauce, adding a little spaghetti cooking water if necessary to emulsify the pasta.
9. Adjust salt and pepper to taste and, just before serving, sprinkle with plenty of chopped fresh parsley.

Fun Facts

Swordfish is a fish highly appreciated in cooking especially for its firm flesh and delicate flavor that pairs perfectly with the freshness of lemon. It is important not to overcook it to prevent it from becoming dry. In the Mediterranean, this dish is a summer classic and is often found on the menus of coastal areas.

Here you go, a simple recipe but full of flavor that brings the tastes of the Mediterranean directly to the table. Enjoy your meal!