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Sunday, June 13, 2010

Grilled California Swordfish with Pesto

Servings: 4
Suggested Wine: Chardonnay
Source: California Seafood Council
Internet Address:

1 pound California swordfish (or other medium dense to dense fish)

PESTO SAUCE (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (piƱon, almonds, pecans, or walnuts)
1 large bunch basil, cilantro, or Italian parsley
1/4 cup Parmesan or Romano cheese, grated
1 head garlic (about 6-8 cloves)
1/2 tsp. pepper
Zest of 1 lemon

Lemon wedges
Herb sprigs

Baste with pesto when turning. Cook 10 minutes total per inch of thickness, approximately 5 minutes per side. Serve with pesto on top. Garnish with lemon wedges.

Process or blend all sauce ingredients together until smooth. Stir well before serving. Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.

Makes 1 cup.

Serve with Brown Rice and your favorite vegi or salad.

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