Ingredients Jump to Instructions ↓

  1. 2 teaspoons minced gingerroot

  2. 2 cloves garlic -- minced

  3. 3 tablespoons fresh lime juice

  4. 2 tablespoons olive oil

  5. 2 tablespoons minced thyme salt and pepper

  6. 4 swordfish steaks --about 6 ounces each and 1-inch thick **FOR THE PESTO**

  7. 1/3 cup olive oil

  8. 1/2 cup freshly grated parmesan cheese

  9. 1/3 cup pine nuts salt and freshly grated black pepper

  10. 2 cups coarsely chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Preparation : 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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