Farfalle with Grilled Swordfish and Vegetables

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Category : Fish And Sea Food

Recipe : Farfalle with Grilled Swordfish and Vegetables

This is a perfect meal for a sultry summer evening. After marinating, the fish and
vegetables are grilled; the farfalle can be cooked ahead of time and the whole dish
served at room temperature.

Makes 4 servings

4 fluid ounces ( 1/2 cup) dry white wine
1/4 cup fresh lemon juice
1/4 cup low-sodium tomato juice
1/4 cup minced fresh parsley
1 tablespoon + 1 teaspoon olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme leaves
1/4 teaspoon salt
Freshly ground black pepper, to taste
10 ounces swordfish steak, cut into 1" cubes
1 medium green bell pepper, seeded and cut into 1" pieces
1 medium red bell pepper, seeded and cut into 1" pieces
8 small plum tomatoes, halved
6 ounces farfalle

In a small bowl, combine the wine, lemon juice, tomato juice, parsley, oil, basil,
oregano, thyme, salt and black pepper.
To prepare the marinade, pour one-half of the wine mixture into a gallon-size
sealable plastic bag, add the swordfish, green and red bell peppers and tomatoes.
Cover and refrigerate the remaining wine mixture. Seal the bag, squeezing out
air; turn to coat the fish and vegetables. Refrigerate at least 2 hours or
overnight, turning the bag occasionally.
Soak three 12" bamboo skewers in water for 15 minutes. Spray the broiler or grill
rack with nonstick cooking spray; place 5" from heat. Preheat the broiler, or
prepare the grill according to the manufacturer's instructions.
Drain the fish and vegetables and discard the marinade. Thread the peppers,
tomatoes and fish on separate skewers. Broil or grill the fish and vegetables
about 10 minutes, turning once, until the pepper and tomato skins are charred and
the fish is golden brown and cooked through. Remove from the skewers and
transfer to a serving bowl. Add the remaining wine mixture and toss to coat.
Meanwhile, in a large pot of boiling water, cook the farfalle according to
package directions. Drain and add to the vegetables and fish. Toss to combine.
Divide evenly among 4 plates and serve hot or at room temperature.

SERVING (1 1/4 CUPS) PROVIDES: 1 Fat, 2 Vegetables, 1 Protein, 2 Breads, 25
Optional Calories.

PER SERVING: 337 Calories, 8 g Total Fat, 1 g Saturated Fat, 28 mg Cholesterol, 212
mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 21 g Protein, 44 mg Calcium