Swordfish and Lemon Spaghetti

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

Ingredients

• 320g of spaghetti
• 200g of fresh swordfish
• 1 organic lemon (both the grated zest and the juice)
• 2 tablespoons of 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 it is al dente.
2. Meanwhile, cut the swordfish into cubes of about 1-2 cm. Set aside.
3. In a large pan, warm up 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 them until they are golden on all sides.
5. Grate some lemon zest and squeeze the juice, keeping them ready.
6. Once 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, preserving some of the cooking water, and transfer it to the pan with the swordfish.
8. Toss the spaghetti well with the sauce, adding some of the spaghetti cooking water if necessary to cream the pasta.
9. Adjust the seasoning with salt and pepper to taste and, just before serving, sprinkle with plenty of chopped fresh parsley.

Curiosity

Swordfish is highly appreciated in cooking, especially for its firm meat and delicate flavor, which perfectly matches the freshness of lemon. It is important not to overcook it to avoid it becoming dry. In the Mediterranean, this dish is a summer classic and is often found in the menus of coastal areas.

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