Grilled swordfish with pesto

4 Servings

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

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

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