Grilled swordfish is served on top of linguine that has been tossed with a tasty mixture of cherry tomatoes, olives, capers, and fresh herbs. The dish is inspired by the Mediterranean.
Ingredients: 4 swordfish steaks 6 oz each. 1 lb linguine pasta. 1/4 cup olive oil. 4 cloves garlic, minced. 1 pint cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and halved. 1/4 cup capers, drained. Salt and black pepper to taste. 1/4 cup chopped fresh parsley. 1 lemon, zest and juice. 2 tbsp chopped fresh basil. 2 tbsp chopped fresh mint. Grated Parmesan cheese for serving.
Instructions: Warm the grill up to a medium-high level. Some salt and pepper can be added to swordfish steaks. Fish should be cooked all the way through on the grill for four to five minutes on each side. Put away. Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Put olives, capers, and cherry tomatoes in the pan. After 3 to 4 minutes, the tomatoes should start to get soft. Add the parsley, basil, mint, lemon zest, and lemon juice, and mix them all together. Add everything to the bowl and mix it well. On top of the pasta, put swordfish steaks that have been grilled. Grate some Parmesan cheese on top and serve hot. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
The Real Colonel