Grilled swordfish with pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ⅓ | cup | Olive oil |
| ½ | cup | Freshly grated Parmesan cheese |
| ⅓ | cup | Pine nuts |
| Salt and freshly grated black pepper | ||
| 2 | cups | Coarsely chopped fresh basil leaves |
Directions
FOR THE PESTO
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.
Yield: 4 servings MONDAY TO FRIDAY PASTA SHOW #PS6516 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6516 Posted to MC-Recipe Digest V1 #510 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997