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Pasta with chilli oil and grilled swordfish (gluten-free)
Pasta with chilli oil and grilled swordfish (gluten-free)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 400g gluten-free pasta*
  • 125ml (1/2 cup) olive oil, plus extra to brush
  • 1 garlic clove, crushed
  • 1 small red chilli, seeds removed, finely chopped
  • 44.40 gm sun-dried tomato paste
  • 20.00 ml flat-leaf parsley, finely chopped
  • 4 (about 200g each) swordfish steaks
  • Lemon wedges, to serve
Instructions:
  • Prepare pasta by boiling in salted water following the package directions.
  • In a saucepan over low heat, gently cook the oil, garlic, and chili for 5 minutes. Remove from heat and mix in the sun-dried tomato paste and parsley. Toss the drained pasta with the flavorful chili mixture.
  • Preheat a chargrill pan until sizzling. Brush the fish with extra olive oil and grill for 2 minutes on each side, keeping the center slightly rare. Plate the pasta, place a piece of fish on top, and serve with lemon wedges and a side salad.

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