Swordfish

Yield: Makes 2 servings

Ingredients

• 4  to 6 ounces uncooked linguine
• 2  (6-ounce) swordfish steaks
• Salt
• Freshly ground black pepper
• 1/2  cup  all-purpose flour
• 2  tablespoons  olive oil, divided
• 2  garlic cloves, minced
• 4  ounces  cremini mushrooms, sliced
• 2  tablespoons  dry white wine
• 1  (12-ounce) jar marinated artichoke hearts, drained
• 1  (15-ounce) can diced tomatoes, undrained
• 2  tablespoons  chopped fresh basil

Preparation

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.