More than a fish story

Leah Eskin Home on the Range

January 23, 2011

2 teaspoons chopped fresh thyme leaves

Coarse salt

Leah Eskin
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1 1/2 pounds swordfish, cut into 1-inch cubes

30 cherry or grape tomatoes

6 green onions, cut into 1-inch lengths

18 whole sage leaves

Freshly ground pepper

1 pound linguine

2 tablespoons unsalted butter

1. Marinate: Whisk together oil, lemon juice, garlic, chopped sage, thyme and 1 teaspoon salt. Pour over fish cubes. Cover and chill, 1 hour.

2. Skewer: Thread fish cubes, tomatoes, green onions and whole sage leaves onto six metal or soaked bamboo skewers (set aside marinade). Season with pepper and a little more salt.

3. Grill: Heat a ridged griddle over medium-high heat. Grill until fish is nicely browned on all sides, 10 minutes. Meanwhile, boil linguine tender. Drain.

4. Sauce: Heat remaining marinade to a boil. Boil 1 minute. Add butter. When melted, add cooked noodles. Toss. (If you like crispy noodles, you can scrape the sauced noodles into a wide skillet and set over medium heat, shaking now and then until browned on the bottom, 5 minutes. Cut into 6 wedges and serve crispy side up.)

5. Serve: Divide soft or crisp noodles onto six plates, add 1 kebab to each. Enjoy.