Circle B Kitchen
This pasta is all about the swordfish, so be sure your fish is really fresh.
¾ lb fresh swordfish steaks
1 tablespoon of fresh lime juice
2 tablespoons butter, melted
salt and pepper to taste
¾ lb linguini
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup of white wine
2 tomatoes, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Heat your grill or grill pan until it is quite hot.
Mix together the melted butter, lime juice, salt and pepper. Brush each swordfish steak with the butter mixture. Place the swordfish on the grill and cook for 3 minutes. Baste with more of the butter mixture and turn the steaks, cooking for another 3 minutes. Remove the swordfish from the heat and, cover with a foil pan or lid and let sit off the heat for 5-10 minutes to finish cooking. Cut into 1-inch pieces.
Cook the linguini in boiling, salted water for about 7 minutes.
While the linguini cooks, heat the olive oil in a large skillet and sauté the garlic for a couple of minutes until fragrant. Add the tomatoes and sauté for 3 or 4 minutes. Add the wine and simmer for another 3 minutes. Add the most of herbs, reserving a tablespoon or so for serving.
Drain the pasta, reserving a cup of the cooking water. Add the pasta to the skillet along with the swordfish. Mix well with the sauce in the pan, cover and let sit off the heat for about 5 minutes to allow the pasta to finish cooking and absorb some of the sauce. Add a little of the cooking water if the sauce needs thinning and taste for salt and pepper.
To serve, top with with a sprinkling of fresh herbs.