 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
I love recipes like this that combine numerous colors, tastes and textures. Ingredients:
1 large tomato, diced |
2 tablespoons minced fresh mint or 2 teaspoons dried mint |
1 garlic clove, minced |
1-1/2 teaspoons red wine vinegar |
5 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
4 ounces uncooked penne pasta |
1/2 teaspoon grated orange peel |
1 halibut or swordfish steak (1/2 pound and 1 inch thick) |
Directions:
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.
2. 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.
3. Cut into 1-in. cubes. Drain pasta; transfer to a serving bowl. Add swordfish and mint vinaigrette; toss to coat. Yield: 2 servings.
|
|