Swordfish in a fresh tomato sauce is a great dish when you can find extremely fresh, high quality swordfish. The bright acidity of the tomato highlights the rich flavors of the swordfish. This is a dish that surprises many people as you do not generally think of fish cooked with a “red” sauce. However the combination is fantastic.
Start by selecting a great piece of swordfish. The flesh should be firm and the steak should smell like sea water. I like to get a steak that is at least 1 inch thick. Cut the skin away from the flesh and dice the fish into 3/4inch cubes. Toss the cubes in olive oil and season with salt and pepper. Saute over medium high heat in a non stick skillet until just barely cooked through. Remove the fish from the pan and place on a plate to rest.
Add you pasta (use what ever shape of pasta you like) to a large pot of salted water that is boiling and give it a stir. While your pasta is cooking you can easily prepare the Pomodoro sauce. In a non-reactive saute pan, add a couple tablespoons of olive oil and add finely diced onion. Saute the onion over medium high heat for 4-5 minutes. Once the onion is soft, add fresh chopped garlic, salt pepper and a littler crushed red pepper flakes. At this point I like to add a ladle full of the starchy pasta water. Once that reduces, add crushed fresh plum tomatoes (I peel the tomatoes prior to use and crush them by hand. You can peel the tomatoes by scoring the top and dropping them into boiling water for a few seconds. Remove them from the boiling water and drop them in an ice water bath) Of course you can use high quality canned tomatoes if it is not tomato season.
Re-season the sauce and toss in a little fresh basil. Add the cubes of swordfish and bring the sauce up to temperature over medium heat. Drain your pasta when it is still al dente and add it to the sauce. Cook the pasta and sauce together for 2-3 minutes to bring the dish together. Serve in a deep bowl and drizzle with a little extra virgin olive oil. Serve the dish with a white wine that has generous acidity.
I like to pair this with our Croze Viognier, as the bright acidity on the finish really compliments the dish.