Grilled Swordfish with Linguine |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes from a Weight Watchers cook book and has about 305 calories per serving (7 points). Ingredients:
2 tablespoons dried parsley |
2 tablespoons dried chives |
2 tablespoons thyme |
1 1/2 tablespoons olive oil |
1 1/2 tablespoons shallots, minced |
4 cloves garlic, minced |
1/2 lb linguine |
1 1/4 cups medium tomatoes, chopped |
6 large olives, pitted and halved |
1 1/2 cups balsamic vinegar, plus |
1 tablespoon balsamic vinegar |
1 tablespoon dried basil |
1/2 teaspoon salt |
4 (1/4 lb) swordfish steak |
Directions:
1. Combine the parsley, chives, and thyme in a small bowl.
2. Cook the pasta according to package directions.
3. Drain.
4. Heat the oil in a large nonstick skillet, add the garlic and shallot.
5. Sautê until shallot is translucent, about 3 minutes.
6. Add the tomatoes and olives and sautê until heated through.
7. Sir in the vinegar, basil and salt.
8. Add the pasta and toss to combine; keep warm.
9. Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat.
10. Rub the swordfish with a generous amount of dried herb mixture.
11. Grill 5 inches from the heat until the fish is opaque in the center, 4-5 minutes per side.
12. Serve the swordfish over the pasta.
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