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Creamy Swordfish on Noodles

 Creamy Swordfish on Noodles
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Creamy Swordfish on Noodles (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.