Recipe courtesy of Michele Urvater
Grilled Swordfish with Pesto
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 39
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 31
- Sodium
- 281
- Total: 1 hr 13 min
- Prep: 1 hr 5 min
- Cook: 8 min
Ingredients
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
Directions
- 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.