Swordfish Pasta with Pine Nuts and California Golden Raisins

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins

This is a 'sneaky' recipe because it is so simple, yet amazingly good and very easy to prepare. A long time family favorite. The flavors blend to make a remarkable flavor combination. Don't tell your guests about the anchovies. They are an important flavor enhancer but not distinguishable in the final serving.


12ounces swordfish steak, freshj or frozen and thawed
1/3cup extra-virgini olive oil
4 garlic cloves, pressed
1/2cup lightly toasted pine nuts
1/2cup California Golden Raisins
5pieces flat anchovy fillets (canned)
16ounces linguine pasta
1/2cup chopped Italian parsley
Freshly ground black pepper


  1. Prepare swordfish by removing skin and any black flesh. Using a small skillet, cook swordfish slowly over low heat in half the olive oil until barely cooked through. Use a fork to separate the flesh and stop cooking the minute the flesh becomes opaque. Do not overcook. Break fish into bite-size pieces. Remove from pan and set aside. Mash anchovies in  pan juices with a fork.
  2. In a small skillet, cook  garlic in  remaining oil until fragrant, about 1 minute. Add oil and garlic to the pan with fish juices. Add pine nuts and chopped raisins.
  3. Heat a large pot of salted water until boiling. Add the linguine and cook until al dente (barely cooked through). Save ¼ cup of the cooking water and then drain pasta in a colander. Return to  pan.
  4. Toss olive oil mixture with the pasta. Add parsley and swordfish. If the pasta seems a little dry, add reserved pasta water. Top with pepper and a little salt. Serve immediately.