Grilled Swordfish With Pestoherbs 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; 6 oz 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, grill them under a preheated grill 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto. |
