THE RED-BOLT MARINE STRIPS

(Our Play on Spicy Swordfish Pasta)

THE RED-BOLT MARINE STRIPS

Ingredients: 400g Swordfish (cut into 2cm strips), 200g Tomato passata, 2 tsp Chili flakes, 2 cloves Garlic (sliced), 50g Black olives, 1 tsp Dried Oregano, 1 tsp Salt...

Ingredients

  • 400g Swordfish (cut into 2cm strips)
  • 200g Tomato passata
  • 2 tsp Chili flakes
  • 2 cloves Garlic (sliced)
  • 50g Black olives
  • 1 tsp Dried Oregano
  • 1 tsp Salt

Cooking Method

  1. The Scorch Sear swordfish strips on maximum heat for 1 minute per side until charred; remove.
  2. The Architect Sauté garlic and olives in olive oil until the garlic is a pale biscuit gold.
  3. The Bloom Add chili and oregano with a 20ml splash of water to form a spicy, fragrant mist.
  4. The Marriage Add passata; simmer for 5 minutes then toss with hot pasta and the fish.
  5. The Final Flourish Garnish with a massive hit of raw fresh parsley and capers.

Cuisine: Italian

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