Pasta with Chilli Oil and Grilled Swordfish (gluten-free)

Ingredients (serves 4):
  • 400g gluten-free pasta*
  • 125ml (1/2 cup) olive oil, plus extra to brush
  • 1 garlic clove, crushed
  • 1 small red chilli, seeds removed, finely chopped
  • 2 tbs sun-dried tomato paste
  • 1 tbs flat-leaf parsley, finely chopped
  • 4 (about 200g each) swordfish steaks
  • Lemon wedges, to serve

  1. Cook pasta in boiling, salted water according to packet instructions.
  2. Meanwhile, place the oil, garlic and chilli in a saucepan over low heat for 5 minutes. Remove from heat and stir in the sun-dried tomato paste and parsley. Drain pasta and toss with chilli mixture.
  3. Heat a chargrill pan until hot. Brush the fish with extra olive oil and cook for 2 minutes each side, leaving it a little rare in the centre. Divide pasta between plates, add a piece of fish and serve with the lemon wedges and a salad.
  • * Gluten-free pasta is available from health food stores and supermarkets.

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