Sicilian Swordfish and Cherry Tomato Spaghetti

Ingredients

• 2 pieces Swordfish steak
• 200 g Spaghetti
• 250 g Cherry tomatoes
• 2 tbsp Capers
• 100 ml Dry white wine
• 2 tbsp Olive oil
• 2 cloves Garlic
• 2 tbsp Fresh parsley(optional)
• 1 tsp Lemon zest(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Season the swordfish steaks with salt, pepper, and half the lemon zest; brush with 1 tbsp olive oil and grill over medium‑high heat for 4‑5 minutes per side until opaque, then set aside to rest.

2. 2

   While the fish grills, bring a large pot of salted water to a boil, add the spaghetti and cook al dente according to package directions (about 9‑10 minutes), then drain, reserving 1/2 cup cooking water.

3. 3

   In a skillet, heat the remaining 1 tbsp olive oil over medium heat, add minced garlic and sauté 30 seconds, then add cherry tomatoes and cook, stirring occasionally, for 8‑10 minutes until they break down.

4. 4

   Stir in capers and white wine, simmer 3‑4 minutes to reduce slightly; season with salt, pepper, and the remaining lemon zest.

5. 5

   Add the cooked spaghetti to the sauce, toss to combine, adding reserved pasta water as needed to achieve a silky coating.

6. 6

   Plate the pasta, top each serving with a grilled swordfish steak, and garnish with chopped parsley.