Hear the Swordfish Call as You Walk in the Fall

Swordfish and Pasta Salad

Walk in the door after a brisk walk in the rich and fragrant colors of fall, and in no time at all create this salad that somehow bridges the seasons.

Serves 4 generously

3/4 cup of extra-virgin olive oil
1  pound fresh swordfish, cut into cubes
1 large purple onion, cut into bite sized chunks
2 cups of mixed color bell peppers, cut into 1 inch chunks
1 garlic clove, chopped
1/2 cup good quality red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon orange zest, grated
2 cups bow tie pasta, cooked, al dente
3 tablespoons capers, drained and rinsed
4-6 cups mixed greens


1. Heat half the oil and brown the swordfish cubes. Place into a large bowl. Then discard the cooking oil.

2. Heat the remaining oil in a skillet. Add the onion and saute until just starting to go soft. Then add peppers and garlic and  cook until slightly soft.

3. Pour vinegar and the seasonings into the skillet. Heat through. Add the salt.

4. Pour all of this over swordfish in the bowl. Add the bowtie pasta and toss. Next add the capers.

5. Serve over fresh greens.

Enjoy the rich flavors and colors of this dish, a healthy dinner following your autumn stroll.