The first time I had swordfish steak was about 7 years ago, in Spain. I love the meaty structure & mild flavor (the inner-health conscious of me screaming "it's low calories & rich with omega-3 fat too"). I like my swordfish fish simple, grilled or pan-fried.

I cooked swordfish 3 days ago and served it with grilled vegetable pasta. I normally use ready-made grilled veggies (known as antipasto). Sandhurst has a good selection of antipastos and I especially love their artichoke. Unfortunately, I can't find Sandhurst products where I live at the moment. I therefore have to grill my own vegetables (lot's of hard work). There is probably other brand that makes the same stuff, just be careful not to buy the one with vinegar in it. The sour antipasto is great for salad but not with pasta (at least I don't think it goes well with pasta).

Ok enough yapping, let's cook. For the pasta you need about 200g tagliatelle (fresh or dried), about 150g of each of the following grilled: aubergine/eggplant, pepper/capsicum, mushroom, artichoke and 6 cherry tomatoes, olive oil, 1 clove of garlic, fresh basil and salt.

For the fish, you need swordfish fillet (you can use other fish if you like). Wash the fish & pat it dry with a paper towel. Rub some olive oil, crushed black pepper & salt on the fish. Grill the swordfish for 3 minutes on each side. The grill pan needs to be very hot before you start grilling otherwise the fish will stick to it. Put the fish steak on an oven proof dish and keep it in a warm oven with aluminum foil cover to prevent it from drying out (nobody likes dried out fish, right?).

Boil 2 liter water (cook every 100g of pasta in 1 liter water to prevent it from sticking to each other) with a little salt in a big pan to cook the pasta. In the meantime heat oil in another pan and add in garlic, stir for few minutes (don't burn them) and then add all the grilled veggies & salt to taste. Cook for about 5 minutes before adding tomatoes. Cook for another 5 minutes and turn the fire off.

Cook your pasta in the boiling water (cooking time for fresh pasta is about 4 minutes & 12 minutes for dried one). When cooked, drain the paste immediately and throw it in the veggies, add more olive oil. Add in some chopped basil leaves and warm the whole dish once again on low fire for a few minutes. Serve the grilled swordfish on top of the pasta. Finally, drizzle some lemon juice & olive oil on the dish.