TOTAL TIME: Prep: 15 min. + standing Grill: 10 min.
MAKES: 2 servings


  • 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)

Nutritional Facts

1/4 pound: 452 calories, 15g fat (2g saturated fat), 36mg cholesterol, 663mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 32g protein.


  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.
Originally published as Minty Halibut Pasta in Cooking for One or Two Cookbook 2003, p215

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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