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Creamy Swordfish on Noodles Recipe

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Saute swordfish chunks, then combine them with broccoli, carrots and cauliflower and a creamy cheese sauce--a weeknight meal your family is sure to enjoy.

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Creamy Swordfish on Noodles Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

4 cups uncooked egg noodles
1 pound swordfish steak, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 package (16 ounces) frozen California-blend vegetables, thawed

Directions

Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm.
In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through.
Drain noodles; top with swordfish mixture. Yield: 4 servings.

Nutritional Analysis: 1 cup swordfish mixture with 1 cup noodles equal 711 calories, 43 g fat (23 g saturated fat), 195 mg cholesterol, 1,200 mg sodium, 37 g carbohydrate, 4 g fiber, 43 g protein.

Originally published as Creamy Swordfish on Noodles in Weeknight Cooking Made Easy Annual 2005, p240

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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