Creamy Swordfish on Noodles Recipe

Creamy Swordfish on Noodles Recipe
Creamy Swordfish on Noodles Recipe photo by Taste of Home
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 711 calories, 43g fat (23g saturated fat), 195mg cholesterol, 1200mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 43g protein.

  • 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
  1. Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. 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.
  3. 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.
  4. Drain noodles; top with swordfish mixture. Yield: 4 servings.
Originally published as Creamy Swordfish on Noodles in Weeknight Cooking Made Easy Annual 2005, p240

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