SWORDFISH AND SPAGHETTI WITH CITRUS PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
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, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
- 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. 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 fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
- Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.
SWORDFISH WITH CITRUS PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
SWORDFISH STUFFED WITH BASIL PESTO
Simple, healthy, delicious way to enjoy swordfish. Prepared in such a large batch for a get-together, so you'll have to scale it down. (I wanted to play with my new food processor and this is what I came up with.) Served with a large salad and fresh fruit for a complete, light meal.
Provided by alijen
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 216.9, Fat 9, SaturatedFat 2.1, Cholesterol 61.5, Sodium 153.8, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 31.5
GRILLED SWORDFISH WITH PESTO
Make and share this Grilled Swordfish with Pesto recipe from Food.com.
Provided by Dancer
Categories Broil/Grill
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 536, Fat 40.5, SaturatedFat 7.1, Cholesterol 80.3, Sodium 419.4, Carbohydrate 14.1, Fiber 3.5, Sugar 1.8, Protein 31.6
SWORDFISH AND SPAGHETTI WITH CITRUS PESTO
You'll find many recipes for swordfish in Sicily, where it is plentiful, often combined with citrus to give the meaty fish a bit of pizzazz. Here the citrus flavors come from the pesto; it's great over grilled chicken or a steak, too.
Yield 4 servings
Number Of Ingredients 13
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.
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