Minty Halibut Pasta Recipe
Minty Halibut Pasta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love recipes like this that combine numerous colors, tastes and textures.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + standing Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + standing Grill: 10 min.

Ingredients

  • 1 large tomato, diced
  • 2 tablespoons minced fresh mint or 2 teaspoons dried mint flakes
  • 1 garlic clove, minced
  • 1-1/2 teaspoons red wine vinegar or cider vinegar
  • 5 teaspoons olive oil or vegetable oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 ounces uncooked penne or other medium tube pasta
  • 1/2 teaspoon grated orange peel
  • 1 halibut or swordfish steak (1/2 pound, 1 inch thick)

Directions

In a 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 to 6 minutes on each side or until fish flakes easily with a fork. Cut into 1-in. cubes. Drain pasta; transfer to a 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

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 large tomato, diced
  • 2 tablespoons minced fresh mint or 2 teaspoons dried mint flakes
  • 1 garlic clove, minced
  • 1-1/2 teaspoons red wine vinegar or cider vinegar
  • 5 teaspoons olive oil or vegetable oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 ounces uncooked penne or other medium tube pasta
  • 1/2 teaspoon grated orange peel
  • 1 halibut or swordfish steak (1/2 pound, 1 inch thick)
  1. In a 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 to 6 minutes on each side or until fish flakes easily with a fork. Cut into 1-in. cubes. Drain pasta; transfer to a 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

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