To prepare pasta with swordfish, start by washing the cherry tomatoes, then cut them into 4 parts (1) and set them aside.

Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.

Swordfish belly doesn't just work as the main star; it's also a game-changer when diced into cubes and used in dishes that need a different protein. Maybe chuck it into a pasta that's gotten too ...

Available as steaks both fresh and frozen, although fresh swordfish is usually better. There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source ...