Recipe courtesy of Michele Urvater

Grilled Swordfish with Pesto

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  • Total: 1 hr 13 min
  • Prep: 1 hr 5 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.