Grilled Swordfish With Parsley-Anchovy Pesto
Recipe Information
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Name: |
Grilled Swordfish With Parsley-Anchovy Pesto |
Submitter: |
ladygorb |
Category: |
Seafood |
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Submitted: |
27 Nov 2005 |
Updated: |
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Views: |
272 |
Rating: |
This recipe is unrated. |
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Description: Serves 4 |
Recipe Ingredients
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- Swordfish:
- 4 6oz swordfish steaks or fillets;
- 1 tablespoon or so of olive oil;
- salt and pepper to taste; and
- thick lemon slices and parsley for garnish.
- Parsley-Anchovy Pesto
- 1 bunch parsley;
- 1/2 cup pine nuts, lightly toasted;
- 1 tablespoon grated lemon zest;
- 1 2oz tin anchovies, rinsed, patted dry, save oil;
- 2 teaspoons (2 cloves) garlic, chopped;
- 2 tablespoons lemon juice;
- 1/4 cup extra virgin olive oil, more or less; and
- 2 tablespoons unsalted butter, soft.
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Recipe Instructions
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Swordfish:
Brush both sides of swordfish with oil and season with salt and pepper.
Grill fish on a rack set 5 to 6 inches above hot coals for 4 minutes on each side, or until just cooked through.
Alternatively, fish may be grilled in a hot oiled, ridged grill pan over moderate heat.
Serve swordfish topped with parsley-anchovy pesto and garnished with lemon and parsley.
Parsley-Anchovy Pesto:
A sauce for all seasons. The anchovy flavour is rather mild and adds a depth without which the sauce is ordinary.
Blend the first five ingredients in a blender or food processor into a paste.
With the machine whirring, drizzle in the oils (olive oil and oil from anchovy tin).
Slowly add the lemon juice and butter.
Thin if necessary with more oil.
Goes well with shellfish, tuna steaks, even fillet of beef!
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