Grilled Swordfish With Basil Pesto Food

GRILLED SWORDFISH WITH BASIL PESTO

Steps:

• Preheat grill to high.
• While grill preheats, pat swordfish steaks dry and season both sides with salt. Rub a thin layer of basil pesto over both sides of the steaks.
• Once the grill is hot, grill steaks for 3 minutes. Flip, and grill for 3 more minutes. Serve immediately, adding herb garnish if desired.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

GRILLED SWORDFISH WITH PESTO

Steps:

• Pesto (makes 1 cup) Process or blend all sauce ingredients together until smooth.
• Stir well before serving.
• Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
• Broiled, Grilled or BBQ'ed: Baste with pesto when turning.
• Cook 10 minutes total per inch of thickness, approximately 5 minutes per side.
• Serve with pesto on top.
• Garnish with lemon wedges.

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

GRILLED SWORDFISH WITH PESTO

Steps:

• 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.

SWORDFISH STUFFED WITH BASIL PESTO

Steps:

• In a blender or food processor, combine the basil, garlic, pine nuts, Parmesan, parsley, water, and oil.
• Process until smooth.
• Season the swordfish steaks with the salt and pepper.
• Also, season the pesto with salt and pepper to your taste.
• Preheat the broiler (or your oven- to 400 if thats what you're using).
• Coat a broiler pan with no-stick spray.
• Slice the fish through its side, cutting nearly to the skin.
• Be careful not to cut the fish in half.
• Stuff the fish with the pesto, reserving a few tablespoons of pesto.
• Spread the reserved pesto on the top and bottom of the fish.
• Place the fish on the prepared pan and broil 4" from the heat for 10 minutes.
• Turn the fish over halfway through the cooking time.
• Fish is done when it flakes easily with a fork.
• (I imagine the cook-time in the oven would be roughly the same- 20 minutes total, turning once, half-way through.).
• (To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.).

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Grill the swordfish for 3 to 4 minutes on each side for a 1-inch-thick steak.
• Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

GRILLED SWORDFISH WITH PESTO-LEMON-CAPER SAUCE

Steps:

• In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
• Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.

GRILLED BASIL SWORDFISH

Steps:

• Heat up grill.
• Combine lemon juice and olive oil in a bowl and stir.
• Carefully add rosemary and if you have fresh basil mince into very small pieces and add. Then stir.
• Once the grill is heated up oil the grates heavily with oil.
• Take a fillet and dip it in the olive oil mixture covering it repeat with other fillet.
• Lay fillets on grill and cook for 3-5 minutes then flip the fillets. repeat until fish easily flakes with fork or inside of fish is white.