Grilled Swordfish with Pesto (Michele Urvater) |
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Prep Time: 65 Minutes Cook Time: 8 Minutes |
Ready In: 73 Minutes Servings: 4 |
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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) |
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:
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.
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