"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce[ or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.]

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
1 hr
Cook:
25 min

Yield:
4 servings; makes about 1 quart sauce
Level:
Intermediate

Ingredients
  • 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon minced garlic
  • 1/4 cup (1 small) minced red onion
  • 2 tablespoons rinsed, drained, and roughly chopped capers
  • 1/2 cup roasted red or yellow bell peppers, coarsely chopped
  • 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
  • 6 tablespoons extra-virgin olive oil
  • 1/2 pound dried linguini
  • 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
  • 4 (6-ounce) swordfish steaks
Directions
  • Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.

  • Preheat oven to 450 degrees F.

  • Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.

  • To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.

  • Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.

  • To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

  • *Chef's Note: To make waxed or parchment paper "bags": Fold 4 large sheets of paper in half. With the fold as the spine, cut a large semicircle (about an 8-inch radius) with one end more pointed than the other (opened out, the shape resembles a heart). Open the circles. Layers the ingredients in the center of the paper as instructed above. Leave a 1-inch border of paper clear.

  • Close the parchment over the fish. Starting at the flatter end of the semicircle, firmly fold the edge inwards. Fold entire edge into a series of tight, flat, overlapping pleats to enclose the fish. Fold the last pleat several times and tuck it under the bag. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown. Waxed paper is a nice touch to make the cooking bags because you can see the colors of the sauce through it.


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