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Here's a great fish and pasta recipe that might work for wahoo

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2840 posts
Joined: Dec 21, 2005


Posted to Thread #16384 at 4:03 pm on Oct 6, 2009

Susan in Kentfield shared it with me and I used swordfish and halibut cheeks on various occasions. I used frozen artichoke hearts and fresh tomatoes, and once with vermouth, and it was delicious every time!

Swordfish with Pasta (or mussels)

4 to 6 ounces uncooked linguine
2 (6-ounce) swordfish steaks
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 ounces cremini mushrooms, sliced
2 tablespoons dry white wine
1 (12-ounce) jar marinated artichoke hearts, drained
1 (15-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.
Yield Makes 2 servings

So glad you are okay and no damage from the earthquakes.

"Well-behaved women rarely make history."

LT Ulrich

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