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That Fish Pasta: A Charleston Favorite

  • captconner
  • Sep 26
  • 2 min read
Ingredients for Charleston fish pasta recipe with swordfish, linguini, olive oil, lemon juice, butter, garlic, Italian seasoning, seafood seasoning, capers, and white wine.

Seafood is part of everyday life in Charleston, Folly Beach, and Kiawah Island. As a fishing guide, I bring home speckled trout, sheepshead, and even swordfish when the season is right. One of the most popular dishes in our house is what my wife calls “That Fish Pasta.” It’s simple, quick, and works with a wide range of fish from the Lowcountry waters.

This recipe works great with:

  • Speckled trout

  • Sheepshead

  • Swordfish

  • Snapper

  • Tilefish

  • Some shark species


In the photos below, I used swordfish steaks, but any firm white fish will hold up well.


Ingredients

  • Linguini pasta

  • Mini bottle of white wine

  • Lemon juice (2–3 tablespoons)

  • Minced garlic (2–3 cloves or to taste)

  • Italian seasoning

  • Seafood seasoning

  • Olive oil

  • Half stick of butter

  • Capers (optional)

  • Fish of choice


Instructions

Step 1. Boil pasta

Bring a pot of salted water to a boil and cook the pasta. While pasta cooks, add olive oil to a skillet and heat to medium.


Fresh swordfish steaks seasoned with Italian herbs and seafood spices for Lowcountry fish pasta recipe.



Step 2. Cook the fish

Season both sides (and edges) of the fish with seafood seasoning and Italian seasoning. Place fillets in the hot pan, cover, and cook. For swordfish steaks about 1 inch thick, I go 4 minutes per side.

Olive oil heating in skillet while pasta boils, first step in Charleston fish pasta recipe.




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Step 3. Build the sauce

Remove fish and set aside. Lower heat. Add lemon juice, garlic, butter, and white wine. Let it boil, then simmer for a few minutes. Drain capers and stir them in.

Seared swordfish simmering in garlic butter wine sauce with pasta boiling in background













Step 4. Combine with pasta

Add 1/4 cup of pasta water to the sauce and stir. Drain pasta, place back in the pot, and toss with a spoonful of sauce. Return fish to skillet, cover, and let simmer in the sauce for 5 minutes.

Charleston fish pasta plated with linguini, seared swordfish, garlic butter sauce, capers, asparagus, and lemon wedge.

Serving

Plate the pasta, add extra sauce, and place the fish on top. Garnish with lemon wedges or parsley. Serve immediately.


Why It Works

  • The butter, garlic, and lemon sauce pairs perfectly with mild white fish.

  • Firm fish like swordfish, sheepshead, and trout hold together well in the pan.

  • Adding pasta water to the sauce makes the noodles more flavorful.



If you’re looking for a simple Charleston inspired seafood recipe, “That Fish Pasta” is a great one to add to your rotation. Give it a try with your next catch, whether it’s a Folly Beach trout or a fresh sheepshead from the flats.

Thanks for reading

,Capt. Conner

 
 
 

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