Best Grilled Swordfish With Pesto Recipes

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 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 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.

GRILLED MARINATED SWORDFISH

Steps:

• In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

GRILLED SWORDFISH

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.