Grilled Swordfish with Pesto

Total Time:
1 hr 13 min
1 hr 5 min
8 min

4 servings

  • 2 teaspoons minced gingerroot
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced thyme
  • Salt and pepper
  • 4 swordfish steaks, (about 6 ounces each and 1-inch thick)
  • For the pesto:
  • 1/3 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts
  • Salt and freshly grated black pepper
  • 2 cups coarsely chopped fresh basil leaves
  • In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl.

  • Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.

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