Serves: 4
Total Calories: 1,057

FOR THE MARINADE:
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon , crushed red pepper flake
1/2 teaspoon kosher salt

2 pounds swordfish
1 small red onion

FOR THE PASTE:
1/4 cup extra-virgin olive oil
1/4 cup finely diced yellow onion
1 tablespoon minced garlic
1/2 teaspoon , crushed red pepper flake
1/4 cup dry white wine
2 cups coarsely chopped tomatoes
8 ounces angel hair pasta
1/4 cup finely chopped fresh basil
kosher salt
freshly ground black pepper

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Cut the swordfish into 1-inch cubes. Quarter the onion and separate it into leaves. Place the fish and onion in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes.

TO MAKE THE PASTA: In a large sauté pan over medium-high heat, warm the oil and cook the onion until translucent, 2 to 3 minutes. Add the garlic and pepper flakes and cook for 1 to 2 minutes more. Add the wine and tomatoes bring to a boil, then reduce heat to a simmer. Keep warm over low heat.

In a large pot of boiling salted water cook the pasta according to the package directions until al dente. Drain and pour into the sauté pan. Toss to combine. Add the basil and season with salt and pepper. Set aside over very low heat.

Remove the swordfish and onion from the bag and discard the marinade. Thread the pieces alternately onto skewers. Grill over Direct Medium heat until the swordfish is cooked through but still moist, 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the pasta.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,057
Calories from Fat: 425

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
Carolina Wahoo With Black-Eyed Pea Salad
Clams Provençal
Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
Fabulous Fish Cakes With Lemon Aioli
Ginger-Chile Crab
Gingered Mussels
Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
Grilled Scallops With Chili Dipping Sauce
Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
Honey-Soy Ahi With Crisp Cucumber Salad
Hula Shrimp
Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
Lobster On The Grill With Flavored Butters
Lobster Tails With Champagne Vanilla Sauce
Maine Lobster With Tarragon-Mustard Aioli
Mediterranean Sea Bass
Mexican Red Snapper
N'awlins Barbecue Shrimp
Oak-Grilled Salmon
Opah With Creamy Roasted Red Pepper Sauce
Orange-Marinated Escolar With Red Pepper Relish
Parmesan Breaded Scallops With Lemon Garnish
Pesto Salmon Roll-Ups
Red Snapper Fajitas With Black Bean Salsa
Rockfish With Roasted Red Pepper And Garlic Sauce
Salmon-Asparagus Penne
Scallop And Zucchini Kabobs
Sea Bass With Indian Spices
Sea Scallops With Yellow Pepper Sauce
Seared Ahi With Thai Dipping Sauce
Shrimp And Onions With Cocktail Sauce
Sicilian Stuffed Swordfish Rolls
Simple Salmon
Smoked Trout With French Lentil Salad
Soulful Sole
Southwest Swordfish With Fresh Tomato Salsa
Spanish Scampi With Gazpacho Salad
Spice-Rubbed Halibut With Grilled Vegetable Ratatouille
Streamside Dinner
Swordfish Kabobs With Pasta Provençal
Swordfish Steaks With Puttanesca Sauce
Tequila Salmon
Tequila Shrimp
Teriyaki Mahi Mahi With Mango Salsa
Thai Albacore With Soy-Ginger Butter
Whole Stuffed Salmon