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Santa Fe Pasta
Grilled fish with a colorful and healthy collection of fresh vegetables.
Ingredients
- 8 (4-6 ounce) portions haddock or other white fish
- 1/4 cup olive oil
- 1 Tablespoon lemon juice
- 2 teaspoons coarse sea salt
- 1 pound pasta, cooked according to package
- 1/4 cup extra-virgin olive oil
- 1 butternut squash, peeled cut into 1/2" cubes
- 1 medium red onion, thinly sliced
- 2 carrot, peeled and cut into long thin strips
- 1/2 cup pumpkin seeds, lightly toasted
- 2 green and 2 yellow zucchini, cut into long thin strips
- Sea salt
- 1/4 cup chili powder
- 1 lime, sliced into 6 wedges
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Method
In a large saute pan heat olive oil; add butternut squash and onion. Saute for 3-5 minutes until squash is tender. Add carrots and saute 3 minutes. Add pumpkin seeds and 2 Tablespoons chili powder, saute 2 minutes. Add zucchini and yellow squash, saute until tender. Stir in cooked pasta and season with salt plus 2 additional tablespoons chili powder. While vegetables are cooking coat fish with olive oil; season with salt and pepper. Grill swordfish on a griddle pan or in a fry pan, 2-3 minutes per side. Top pasta with grilled fish, drizzle with extra virgin olive oil and serve. Garnish dish with lime wedges--squeeze over the pasta to add a fresh lively flavor to the dish.
Notes: Healthy and bursting with flavor. Try a flavored artisan salt for an added taste bonus.
Number of Servings: 6-8
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