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"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini Recipe

"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

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Average Rating:

Total Reviews: 45

Showing 21-30 of 45

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  • on September 14, 2007

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    My family loved this. Us one of those new choppers and the prep literraly takes just a few minutes. As for bags burning- not all are created equal and they have different coatings. So just use parchment or foil to avoid the risk.

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  • on August 20, 2007

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    This is an excellent dish to serve to a group of 6 or less. Since I do not like olives makes this dish special because my husband does. I loved the variety of taste, but most of all, I can make most of this dish in advance, I also like serving it with rice.

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  • on August 16, 2007

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    This was very, very good. You do need to be aware of the thickness of the fish you are using and adjust the time accordingly. The swordfish steaks I used were really thick---veritable bricks o' fish! I knew they wouldn't be cooked in 15 minutes, so I gave them 25. Still weren't cooked. After another ten, they were perfect--though some of the pasta was a little "crispy" at that point. I think a thinnish swordfish steak---say, 3/4 of an inch---would probably be fine after 15 or 20 minutes. That said, this is wonderful, especially with tomatoes and herbs from the summer garden, which are at their peak right now. We just got back from San Francisco, where we had some fantastic fish cooked en papillote. This was just as good! The sauce does require a fair amount of slicing and dicing, but it can be done early on; in fact, it has to be for the flavors to blend. The pasta can also be cooked in advance and tossed with olive oil. This makes the last-minute prep quick and easy. As if the great flavor and beautiful look of the dish weren't enough, this is also quite healthy!

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  • on July 24, 2007

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    wow is all I can say I made this for my son and his friends,,there wasn't a morsel to be found, they loved it,,and want me to make it everytime he is home,which is every other week. So easy to prepare,,and the presentation was an eye opener..

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  • on July 23, 2007

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    a++++ add feta cheese

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  • on July 17, 2007

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    I substituted orange roughy for the swordfish and it is not fresh tomato season yet, so I used canned tomatoes that were drained. I added some extra herbs (rosemary, oregano, basil and chives. The fish was moist and flaky and the sauce was just simply delicious. What a heart healthy, low cal, fresh and delcious recipe! The best way to cook these thicker pieces of fish! My whole family enjoyed these and the kids were intrigued by the bags! Thanks Michael!

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  • on May 18, 2007

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    I made this dish with Halibut instead of Swordfish and it was delicious! I've made it twice now and each time everyone raved. My bag didn't burn up like some of the review people have mentioned. I used a brown paper bag with parchment paper on the bottom. Perhaps they are using too much juice in the bottom..

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  • on April 20, 2007

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    I used mahi-mahi instead. I also cooked in parchment paper it holds up better than a paper bag. The flavor was excellent and will make over and over again.

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  • on March 05, 2007

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    The sauce is so wonderful, you could use it on everything. It's one of my husband's favorite dishes. Brilliant presentation, and the taste is light and flavorful. If you can let the sauce sit longer, do, because the flavors will get better and better, like a marinade.

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  • on March 04, 2007

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    I have made this recipe several times and it always get rave reviews from my guests. It is just a surprise when they see they bag come out and its' their dinner. A fun, great meal!

    I used Dover Sole this last time and I think I like it better! Enjoy.

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