Grilled Swordfish With Linguine

• 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

1. Combine the parsley, chives, and thyme in a small bowl.
2. Cook the pasta according to package directions.
3. Drain.
4. Heat the oil in a large nonstick skillet, add the garlic and shallot.
5. Saute until shallot is translucent, about 3 minutes.
6. Add the tomatoes and olives and saute until heated through.
7. Sir in the vinegar, basil and salt.
8. Add the pasta and toss to combine; keep warm.
9. 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.
10. Rub the swordfish with a generous amount of dried herb mixture.
11. Grill 5 inches from the heat until the fish is opaque in the center, 4-5 minutes per side.
12. Serve the swordfish over the pasta.

parsley, chives, thyme, olive oil, shallots, garlic, linguine, tomatoes, olives, balsamic vinegar, balsamic vinegar, basil, salt, swordfish steak

Taken from www.food.com/recipe/grilled-swordfish-with-linguine-76326 (may not work)