HOLY COW!!!!! SWORDFISH WITH HOME MADE LINGUINE AND ARTICHOKE HEARTS ENJOY DAN:

SWORDFISH STEAKS WITH WILD MUSHROOM LINGUINE by CHEF DAN:
Serves 2

INGREDIENTS:

4 to 6 ounces linguine
2 (6oz) swordfish steaks
1/2- cup al-purpose flour
2 tablespoons olive oil
5 garlic cloves, minced
1 cup baby portabella mushrooms, sliced
2 tablespoons lemon juice
1 (12oz) jar marinated artichokes hearts, drained
1 (15oz) can diced tomatoes, undrained
2 tablespoons fresh rosemary
2 lemon slices for garnish.

DIRECTIONS:

1. Prepare linguine according to package directions.
2. Drain, reserving 1 cup of liquid to pour over the linguine.
3. Set aside.
4. Heat 1 tablespoon oil in a skillet over medium-high heat.
5. Season with salt and pepper. And dredge in flour.
6. Add swordfish to the hot oil, and cook until browned outside and medium rare on the inside, about 3-4 minutes.
7. Remove from skillet, cover and keep warm.
8. Sauté garlic in remaining tablespoon of olive oil for 1 minute.
9. Add mushrooms and lemon juice, cook 3-4 minutes or until mushrooms are tender.
10. Stir in artichokes hearts and remaining ingredients.
11. Heat through and serve over the drained linguine.
12. Serve lemon slices over each steak.

ENJOY DAN: BON-APPETITE!!