Linguine with Grilled Swordfish and Parsley Anchovy Sauce

Linguine with Grilled Swordfish and Parsley Anchovy Sauce

As an Amazon Associate I earn from qualifying purchases

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 is 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 add a roundness and give dishes a depth of flavor. If you have a fear of anchovies, do not let that fear keep me from trying this delicious recipe.

Here’s how I made this delicious Linguine with Grilled Swordfish and Parsley Anchovy Sauce:

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

Combine the shallot, anchovies, vinegar, lemon juice, parmesan cheese, in a blender. 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.

Prepare to grill the fish: The fish can be grilled on an outdoor grill, griddle pan or broiled under the broiler. 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 stove top. I love this thing. It’s messy, but each time I use it the food gets better and better!

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.

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

Remove the fish from the griddle and allow it to rest a few minutes while preparing the pasta, before cutting into bite-size pieces.

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

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.

Serve immediately with your favorite glass of wine, asparagus, and a crusty bread.

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

Note: If you cannot find swordfish at the grocery store, tuna or striped bass would make a good substitute.

Linguine With Grilled Swordfish and Parsley Anchovy Sauce | Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon. This delicious pasta is easy to make and is impressive without a lot of effort. | TheMountainKitchen.com

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.

Linguine with Grilled Swordfish and Anchovy Sauce | TheMountainKitchen.com

Have a put your fears about anchovies to rest?

Don’t miss out on this wonderful pasta!

Linguine with Grilled Swordfish and Parsley Anchovy Sauce

Linguine and grilled swordfish tossed with a rich, and flavorful parsley anchovy sauce with parmesan cheese and hints of lemon.
Course Main Course
Cuisine American
Keyword anchovy sauce, grilled swordfish, linguine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 645kcal

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 fresh cracked black pepper to taste
  • ½ cup + 1 teaspoon extra virgin olive oil
  • 2 tablespoons hot water
  • 1 pound swordfish steak about 1-inch thick
  • ½ pound linguine
  • cup fresh parsley chopped

Instructions

  • 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.
  • 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.
  • 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.
  • Serve immediately with your favorite glass of wine and a crusty bread.

Notes

If you cannot find swordfish at the grocery store, tuna or striped bass would make a good substitute.
The fish can be grilled on an outdoor grill, griddle pan or broiled under the broiler.
Recipe adapted from Food & Wine Quick From Scratch Pasta

Nutrition

Calories: 645kcal | Carbohydrates: 43g | Protein: 32g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 128mg | Potassium: 679mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 7.4mg | Calcium: 51mg | Iron: 2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



6 thoughts on “Linguine with Grilled Swordfish and Parsley Anchovy Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!