Pasta With Swordfish, Olives, Capers And Mint

• 1.5 lbs swordfish (skinless) cut into 1 inch chunks
• S&P
• .5 cup of EVO
• 3T capers drained
• .25 cup Nocellara or Cerignola olives chopped
• 4t chopped garlic
• 1t fennel seeds
• 1t chili flakes
• 1lb tube shaped pasta
• .25 cup chopped flat leaf parsley
• 3T chopped mint
• Lemon Juice

1. Season fish with S&P. In a 12 inch skillet, warm .25 cup EVO over high heat. Add fish. Cook without moving until browned on one side (about 2 min). Transfer to platter.
2. In the same skillet warm .25 EVO and fry capers for 2 min. Add olives, garlic, fennel seeds and chili flakes until fragrent. Stir in 2T water. Remove from heat.
3. In a large pot cook pasta until 2 min shy of al dente: drain. Toss pasta and swordfish with caper mixture. 1 to 2 min until done. Add water if sauce seems dry.
4. Stir in parsley and mint; season with S&P and lemon juice. Drizzle plated pasta with EVO

swordfish, sp, evo, capers, nocellara, garlic, fennel seeds, chili flakes, pasta, flat leaf parsley, t, lemon juice

Taken from www.epicurious.com/recipes/member/views/pasta-with-swordfish-olives-capers-and-mint-52451391 (may not work)