Grilled Swordfish Pasta Salad with Olive Salsa
Serves 4
Robust flavors of grilled swordfish and briny olives pair perfectly in this simple main-course salad.
Special Diets:
Ingredients
- 1 (3.0-pound) swordfish steak
- 3/4 cup mixed pitted olives, divided
- 1/2 cup chopped fresh basil
- 8 ounces whole wheat pasta shells or fusilli
- 3 cups baby spinach leaves
Method
Prepare a grill for high-heat cooking.
Grill swordfish, turning once, until fish is browned and just cooked through, 6 to 8 minutes.
Place on a cutting board; cut off and discard skin. Cut flesh into small cubes and place in a large bowl.
Finely chop 1/2 cup olives and mix with basil.
Add to the bowl with swordfish and toss.
Meanwhile, bring a large pot of water to a boil.
Add pasta and cook until just tender, about 14 minutes.
Drain and rinse under cold water.
Drain again and add to the bowl with swordfish along with spinach.
In a blender, combine remaining 1/4 cup olives with 1/4 cup water and pulse until blended.
Pour over the salad and toss to combine.
Nutritional Info:
Per serving: 200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 55mg cholesterol, 290mg sodium, 9g carbohydrates (2g dietary fiber, 0g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (3.0-pound) swordfish steak
- 3/4 cup mixed pitted olives, divided
- 1/2 cup chopped fresh basil
- 8 ounces whole wheat pasta shells or fusilli
- 3 cups baby spinach leaves