FETTUCINE WITH LEMON SWORDFISH 500 g (1 lb) swordfish 2 tablespoons olive oil 1 tablespoon grated lemon rind 1 clove garlic crushed 1 red chill chopped 2 tablespoons lemon thyme leaves 2 tablespoons butter 350 g (11 1/4 oz) swordfish, cubed 1 lemon, thinly sliced cracked black pepper grated parmesan cheese Place fettuccine in a saucepan of boiling water and cool until al dente. Drain and keep pasta warm.

While pasta is cooking, heat oil in a saucepan over medium heat. Add lemon rind, garlic, chili and thyme and cook for 3 minutes. Keep warm.

Heat butter in a frypan over medium heat. Ass swordfish to pan and cook for 2-3 minutes or until fish is golden and tender

Remove swordfish from pan and keep it warm. Add lemon slices to pan and fry for 2 minutes on each side or until golden.

Toss swordfish and spice mixture through fettuccine and serve in deep bowls. Top pasta with parmesan and pepper. Serve with fried lemon slices on the side.

Serves 4.

[The New Cook, Donna Hay]