I stopped eating swordfish many years ago. The Mercury was an issue, it was also hard to get fresh product. Fortunately I found abundant seafood here in Charleston. Everything’s always fresh and you better show up early.
One can substitute blue fish or striped bass for swordfish or cook the fish in one piece and simple serve with tomato -caper sauce without pasta.
Using a sharp knife slice the peeled tomatoes into 4 or 5 pieces.
Cut the fish into 2-inch pieces. Take a paper towel and dry well. In a large sealable plastic bag, add half the flour.
Heat a large skillet oven medium head. Add 5 tablespoons of olive oil. Add the garlic, cook until golden brown, 2-3 minutes. Using a spotted spoon, remove garlic.
Raise heat to medium-high, salt and pepper half the fish. Toss the seasoned fish in plastic bag with half the flour. Shake off excess flour add fish to olive oil makes certain not to over crowd the fish. Cook for 2-3 minutes, should be lightly browned. Flip fish over and cook on second side for 2-3 minutes. Remove from pan, and repeat with second half of fish. Remove fish from plan and place on a plate.
Add capers to empty skillet and cook for 1-2 minutes add tomatoes and a pinch of salt and pepper. Bring to a boil, adjust heat to low cover pan and simmer for 10-12 minutes.
Return fish to skillet and cook for another minute or two. Remove from heat and set skillet on the side.
Cook pasta, a few minutes shy of suggested instruction. Right before draining, reserve 1/2 cup of the pasta water.
Return the empty pasta pot to the stove, add last tablespoon of olive oil and reserved pasta water to boil. Turn heat to high, add drained pasta and toss. Add the fish sauce a little pepper and half the parsley. Cook for 2-3 minutes stirring constantly.
Divide between 4-6 bowls add remaining parsley and serve.