Ingredients Jump to Instructions ↓

  1. 1 large tomato, diced

  2. 2 tablespoons minced fresh mint or 2 teaspoons dried mint

  3. 1 garlic clove, minced

  4. 1-1/2 teaspoons red wine vinegar

  5. 5 teaspoons olive oil, divided

  6. 1/2 teaspoon salt, divided

  7. 1/4 teaspoon pepper, divided

  8. 4 ounces uncooked penne pasta

  9. 1/2 teaspoon grated orange peel

  10. 1 halibut or swordfish steak (1/2 pound and 1 inch thick)

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first four ingredients. Add 3 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Let stand for 30 minutes. Cook pasta according to package directions. Combine orange peel with remaining oil, salt and pepper; rub over both sides of fish. Grill fish, uncovered, over medium heat or broil 3-4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Cut into 1-in. cubes. Drain pasta; transfer to a serving bowl. Add swordfish and mint vinaigrette; toss to coat. Yield: 2 servings.


Send feedback