With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.
- 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
- Kosher salt and freshly cracked black pepper
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 3 tablespoons drained brined capers
- 1/4 cup meaty green olives, pitted and roughly chopped
- 4 teaspoons chopped garlic
- 1 teaspoon fennel seeds
- 1 teaspoon hot red pepper flakes
- 1 pound rigatoni or other tube-shaped pasta
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh mint
- Fresh lemon juice
Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.
In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.
In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.
Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.
Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)