Ingredients Jump to Instructions ↓

  1. 4 cups uncooked egg noodles

  2. 1 pound swordfish steak, cut into 1/2-inch cubes

  3. 1 teaspoon salt, divided

  4. 1/2 teaspoon pepper, divided

  5. 1 tablespoon olive oil

  6. 1 tablespoon all-purpose flour

  7. 1 cup heavy whipping cream

  8. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  9. 1 cup (4 ounces) shredded Parmesan cheese

  10. 1 package (16 ounces) frozen California-blend vegetables, thawed

Instructions Jump to Ingredients ↑

  1. Creamy Swordfish on Noodles Recipe photo by Taste of Home Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm.

  3. In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through.

  4. Drain noodles; top with swordfish mixture. Yield: 4 servings.


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