Lunchbag Swordfish With Mediterranean Tomato Sauce And Linguini Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh flat-leaf parsley

4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)

3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges

2 tablespoons rinsed, drained, and roughly chopped capers

4 (6-ounce) swordfish steaks

12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)

2 tablespoons fresh lemon juice

1/4 cup (1 small) minced red onion

1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano

Salt and freshly ground black pepper

1 tablespoon minced garlic

1/2 pound dried linguini

1/2 cup roasted red or yellow bell peppers, coarsely chopped

2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes

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