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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)
For the pesto:
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
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.
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