Grilled Swordfish With Linguine - cooking recipe

Ingredients

2 tablespoons dried parsley
2 tablespoons dried chives
2 tablespoons thyme
1 1/2 tablespoons olive oil
1 1/2 tablespoons shallots, minced
4 cloves garlic, minced
1/2 lb linguine
1 1/4 cups medium tomatoes, chopped
6 large olives, pitted and halved
1 1/2 cups balsamic vinegar, plus
1 tablespoon balsamic vinegar
1 tablespoon dried basil
1/2 teaspoon salt
4 (1/4 lb) swordfish steak

Preparation

Combine the parsley, chives, and thyme in a small bowl.
Cook the pasta according to package directions.
Drain.
Heat the oil in a large nonstick skillet, add the garlic and shallot.
Saute until shallot is translucent, about 3 minutes.
Add the tomatoes and olives and saute until heated through.
Sir in the vinegar, basil and salt.
Add the pasta and toss to combine; keep warm.
Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat.
Rub the swordfish with a generous amount of dried herb mixture.
Grill 5 inches from the heat until the fish is opaque in the center, 4-5 minutes per side.
Serve the swordfish over the pasta.