Minty Halibut Pasta
I love recipes like this that combine numerous colors, tastes and textures.
Total TimePrep: 15 min. + standing Grill: 10 min.
- 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 zest
- 1 halibut or swordfish steak (1/2 pound and 1 inch thick)
- 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 zest 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.
Nutrition Facts1/4 pound: 452 calories, 15g fat (2g saturated fat), 36mg cholesterol, 663mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 32g protein.
Originally published as Minty Halibut Pasta in Cooking for One or Two Cookbook
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