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  • The base number of servings for this recipe is 4
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    Grilled Swordfish with Cilantro Pesto

    To save time, make the pesto up to 2 days in advance. Store in refrigerator, making sure to cover tightly. Mix well before serving.


    Ingredients
    2
    cloves
    cilantro pesto - garlic
    2 1/2
    cups
    loosely packed cilantro leaves
    1/4
    cup
    chopped chives
    1/2
    teaspoon
    kosher salt
    1
    cup
    Olive Oil
    1/4
    cup
    swordfish - olive oil
    2
    teaspoons
    minced garlic
    1/4
    teaspoon
    freshly ground black pepper
    1/2
    teaspoon
    ground cumin
    1
    cup
    lager beer
    4
    swordfish steaks (each about 8 ounce and 3/4 inch thick)
    kosher salt and freshly ground black pepper
    Directions
    Make cilantro pesto: Blend all ingredients until smooth.
    Make fish: In a large glass or ceramic baking dish, whisk together oil, garlic, cumin, and beer. Place swordfish steaks in marinade in single layer, turn over, coat both sides with marinade. Cover and marinate 30 minutes in refrigerator, turn once.
    Preheat the grill. Grill swordfish steaks until just done, about 3 to 4 minutes per side. Remove from grill and season with kosher salt and black pepper to taste. Top each  steak with 2 tablespoons of cilantro pesto and serve hot.

    The base number of servings for this recipe is 4
    OK

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