Spaghetti with Swordfish and Hot Peppers

• 1 pound swordfish steaks fresh, skin removed cut in 1/4 inch cubes
• 6 tablespoons olive oil, extra-virgin
• 2 cloves garlic thinly sliced
• 4 each jalapeno pepper seeded, chopped
• 8 each italian plum (roma) tomatoes roughly chopped
• 1/2 cup white wine dry
• 1/2 cup mint leaves fresh
• 1 pound spaghetti or spaghettini
• 1/2 cup fennel fronds roughly chopped

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes.
3. Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked.
4. Add mint leaves and stir through.
5. Remove from heat.
6. Cook pasta according to package instructions until just al dente and drain.
7. Pour hot pasta into pan with swordfish and stir to mix.
8. Pour into warm serving dish, sprinkle with fennel and serve.

olive oil, garlic, jalapeno pepper, italian plum, white wine, mint leaves fresh, spaghettini

Taken from recipeland.com/recipe/v/spaghetti-swordfish-hot-peppers-43041 (may not work)