Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Minced ginger-root

  2. 2 Garlic cloves - minced

  3. 3 tablespoons 45ml Fresh lime juice

  4. 2 tablespoons 30ml Olive oil

  5. 2 tablespoons 30ml Minced thyme Salt - to taste Freshly-ground black pepper - to taste

  6. 4 Swordfish steaks,

  7. 1" thick - (abt 6 oz ea) For The Pesto

  8. 1/3 cup 78ml Olive oil

  9. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese

  10. 1/3 cup 78ml Pine nuts Salt - to taste Freshly-ground black pepper - to taste

  11. 2 cups 80g / 2.8oz Coarsely-chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl combine the ginger-root, 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 the pesto. This recipe yields 4 servings.


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