Swordfish, Black Beans And Red Pepper Pasta

8 ounces whole red onion or 7 ounces chopped, ready-cut onion (1 1/2 cups)
1 teaspoon olive oil
2 cloves garlic
8 ounces whole red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)
1 teaspoon cumin
¼ teaspoon hot red pepper flakes
1 15-ounce can of no-salt-added black beans
8 ounces swordfish or tuna
8 ounces fresh eggless linguine or fettuccine
1 10-ounce package frozen peas
6 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon olive paste or 5 Italian, Greek or French black olives
⅛ teaspoon salt
Freshly ground black pepper to taste

Nutritional Information
- Nutritional analysis per serving (2 servings)
  1286 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 229 grams carbohydrates; 55 grams dietary fiber; 27 grams sugars; 68 grams protein; 74 milligrams cholesterol; 2524 milligrams sodium

2 servings

Bring water to boil in covered pot for pasta, and chop whole onion.
Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
Mince garlic, and add to onion.
Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
Drain the beans, and rinse them. Reserve half for another use.
Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
Cook pasta according to package directions.
Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.

40 minutes