2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to absorb the flavors. (Flipping the container on occasion to allow all the seasonings and oil to cover them)
Mix the parsley and butter together and set aside
Heat oven to 350 degrees
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft, remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
Garnish with the capers, parsley leaves and tomatoes
Serves 2
(Can be easily doubled)
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.