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Grilled Swordfish with Pesto




Source of Recipe


California Seafood Council


List of Ingredients




1 lb Swordfish (or other medium dense to dense fish)

---- Pesto Sauce (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (pinon, almonds, pecans, or walnuts)
1 lg 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
- garnish with lemon wedges and herb sprigs


Recipe



Pesto: Makes 1 cup. 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.


Broiled, Grilled or BBQ'ed: Basted 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.

Servings: 4

Nutritional analysis per serving: Calories: 176
Grams of fat: 6
mg. Cholesterol: 57
mg. Sodium: 130