Linguine swordfish and lemon

Name: Linguine swordfish and lemon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Linguine pasta 0.8 lb; Swordfish 0.7 lb; Lemons 2; Butter 4 tbsp; Extra virgin olive oil 2 tsp; Fine salt to taste; Black pepper to taste; Parsley to taste; Type 00 flour to taste

it es fr de br

623

Calories per serving

Energy Kcal 623
Carbohydrates g 86.2
of which sugars g 4.7
Protein g 24.5
Fats g 20
of which saturated fat g 8.85
Fiber g 5.6
Cholesterol mg 90
Sodium mg 567

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Linguine with swordfish is one of those dishes that really stands out, especially with its bright, zesty twist from fresh lemon. In Southern Italy, particularly along the coast, this lemon swordfish linguine is what locals love when craving seafood that feels both fancy and effortless. The swordfish brings such a bold flavor, while the lemon keeps it all light and tangy. Super tasty. Plus, a cool thing about this dish? Tossing the swordfish in a bit of flour before cooking, giving the fish a creamy edge that wraps around each strand of pasta. And the scent of fresh citrus? So so good. It's the kind of food that's just as amazing in the middle of summer or when you want to remember warmer days. People in Southern Italy often pair it with seafood appetizers—like impepata di cozze (mussels with black pepper) or a quick tuna tartare—to start the meal off right.

While most seafood pasta dishes have their fans, linguine with swordfish really has its own thing going on. The mix of tender fish and pasta makes for a moist, satisfying bite every time. In some towns, folks might swap the lemon for orange or add a handful of capers for that extra punch, but the basics remain: lots of fresh, local seafood and a good hit of citrus. Thing is, this swordfish pasta recipe works well for a quick weeknight dinner or when you want to make a meal that feels a bit more special without much fuss. Southern Italian families cherish dishes like this because they bring out the best in local ingredients and remind everyone of the sea. Really, it’s way way better when you get that local flavor. And look, there are more versions around—some with tomatoes or fresh herbs, others with a little chili for heat. Still, the lemon swordfish linguine version keeps things classic, bright, and crispy at the edges. Add a salad or just some crusty bread, and you've got one of those healthy pasta meals that makes you want to go back for seconds. This dish shows the core of Southern Italy's love for fresh and bright flavors. No question.

How to prepare Linguine swordfish and lemon

To prepare swordfish and lemon linguine, first place a pot filled with water on the stove, salted to taste, which will be used for cooking the pasta. Then chop the parsley 1, grate the lemon zest 2, and squeeze out the juice 3.

Set everything aside and take care of the swordfish. Remove the outer skin and cut it into cubes 4. Then pass the cubes in flour (5-6).

In a large pan, pour in butter and oil 7, heat until the butter melts, and as soon as it's melted, add the swordfish cubes 8. Let it cook over low heat for about 8 minutes 9, turning well for even cooking.