This delicious pasta is easy to make and is impressive without a lot of effort. The linguine is tossed with grilled swordfish with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon.
Wait, do you like anchovies?
I don’t care for them that much, but I have exceptions and one of those exceptions is this linguine with grilled swordfish and parsley anchovy sauce.
When David gets anchovies on “his” half of our pizza, I immediately separate the two halves so that my side doesn’t get contaminated with the smell and taste of fish. He thinks anchovies on pizza are the greatest thing. I cannot wrap my head around pizza with a fishy taste. Yuck!
It’s not that I don’t like anchovies. I do. I just like them as an ingredient and well blended into dishes. They round out the flavor and give dishes depth. If you have a fear of anchovies, do not let that fear keep me from trying this delicious recipe.
How To Make Linguine with Grilled Swordfish and Parsley Anchovy Sauce
Prepare the Anchovy Sauce:
- Combine the shallot, anchovies, vinegar, lemon juice, parmesan cheese, in a blender or food processor. Season with salt and pepper, to taste.
- Blend the anchovy mixture into a paste. While the blender is running, slowly add ½ cup of the extra virgin olive oil in a thin stream followed by the hot water. Set aside.
Grilling The Fish: The fish can be grilled on an outdoor grill, griddle pan, or broiled under a broiler in your oven.
I would have preferred to grill ours on the grill outdoors, but time and weather played a large factor in my decision to use our indoor griddle on the stovetop. I love this thing. It’s messy, but each time I use it the food gets better and better!
Grill The Swordfish:
- Preheat the griddle. Coat the swordfish with the remaining teaspoon of olive oil; season with salt and pepper, to taste.
- Cook the fish for 4 minutes on one side; flip the fillet over and cook until golden brown, about 4 to 5 minutes longer.
Remove the fish from the griddle and allow it to rest a few minutes while preparing the pasta, before cutting into bite-size pieces.
Prepare the Pasta:
- In a large pot of boiling, salted water, cook the linguine per package instructions.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta, then toss with the anchovy sauce.
- Start by adding ¼ cup of the reserved pasta water, and the parsley. If the sauce is too thick, add more of the reserved water.
Serving Linguine With Grilled Swordfish:
When the sauce is well combined with the linguine, add the swordfish and toss gently to incorporate.
Serve immediately with your favorite glass of wine, asparagus, and a crusty bread.
Note: If you cannot find swordfish at the grocery store, tuna or striped bass would make a good substitute.
I have had this recipe in a Food & Wine Quick From Scratch Pasta Cookbook for what seems like a hundred years. I am kicking myself for not trying this dish sooner.
The anchovy sauce is rich and flavorful. It’s like nothing else I’ve ever eaten. In fact, I think this the first time I have had pasta with anything other than shellfish. It certainly won’t be the last.
Have I put your fears about anchovies to rest?
Don’t miss out on this wonderful pasta!
Linguine with Grilled Swordfish and Parsley Anchovy Sauce
Useful Equipment:
Ingredients
- 1 small shallot chopped
- 8 flat anchovy fillets
- 2 tablespoons red-wine vinegar
- ½ teaspoon fresh lemon juice
- 1 tablespoon parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
- ½ cup extra virgin olive oil + 1 teaspoon
- 2 tablespoons hot water
- 1 pound swordfish steak about 1-inch thick
- ½ pound linguine
- ⅓ cup fresh parsley chopped
Instructions
Prepare The Anchovy Sauce:
- Combine the shallot, anchovies, vinegar, lemon juice, Parmesan, in a blender and season with salt and pepper, to taste. Blend the anchovy mixture into a paste. While the blender is running, slowly add ½ cup of the extra virgin olive oil in a thin stream followed by the hot water. Set aside.
Grill the Sworfish:
- Preheat a griddle or grill pan.
- Coat the swordfish with the remaining teaspoon of olive oil; season with salt and pepper, to taste.
- Cook the fish for 4 minutes on one side; flip the fillet over and cook until golden brown, about 4 to 5 minutes longer. Remove the fish from the griddle and allow it to rest a few minutes while preparing the pasta, before cutting into bite-size pieces.
Prepare the Pasta
- In a large pot of boiling, salted water, cook the linguine per package instructions. Before draining the pasta, reserve about 1 cup of the pasta water. Drain the pasta, then toss with the anchovy sauce. Start by adding ¼ cup of the reserved pasta water, and the parsley. If the sauce is too thick, add more of the reserved water. When the sauce is well combined with the linguine, add the swordfish and toss gently to incorporate.
Serving:
- Serve immediately with your favorite glass of wine and a crusty bread.
Dana @ IveGotCake says
I am all about the seafood, yes girl!!!
The Mountain Kitchen says
YEAHAYAS!
Annie @GiveMeMeatloaf says
I have a secret. I’ve never had swordfish! Woopsie. But this looks divine!
The Mountain Kitchen says
It’s OK, my BFF has never had it either. A lot like tuna so you could use that instead, but if you can get it try it!
Julie is Hostess At Heart says
This is one beautiful dish Debbie. I’m with you on anchovies. Don’t mess up my pizza, but they are amazing in dishes like this. I actually found anchovy paste in a tube that is easy to use too.
The Mountain Kitchen says
Thanks, Julie! Yes, the tube kind would be perfect for this recipe! I like to see them though…lol!