Sicilian-Style Swordfish with Pasta

Chunks of grilled fish are tossed with pasta in a light vinaigrette made with fresh mint and tomato. If you don’t have mint, substitute fresh basil or parsley.

PREP: 15 minutes plus standing

GRILL: 8 to 10 minutes

MAKES: 6 main-dish servings

3 ripe medium tomatoes (6 to 8 ounces each),
cut into ½ -inch chunks (about 2 ½ cups)

¼ cup chopped fresh mint

1 tablespoon red wine vinegar

1 small garlic clove, minced

3 tablespoons olive oil

teaspoon salt

½ teaspoon coarsely ground black pepper

1 teaspoon freshly grated orange peel

1 swordfish steak, 1 inch thick (about 1 pound)

1 pound penne or bow-tie pasta

1. In large bowl, combine tomatoes, mint, vinegar, garlic, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and let stand at room temperature 30 minutes.

2. Prepare outdoor grill for direct grilling over medium heat.

3. In cup, combine orange peel, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Brush mixture on both sides of swordfish.

4. Place swordfish on hot grill rack. Grill until just opaque throughout, 8 to 10 minutes, turning over once. Transfer to cutting board and cut into 1-inch pieces.

5. Meanwhile, cook pasta in boiling salted water as label directs. Drain.

6. Add swordfish and pasta to tomato mixture; toss to combine.

EACH SERVING: About 440 calories, 24g protein, 61g carbohydrate, 11g total fat (2g saturated), 26mg cholesterol, 430mg sodium