| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Fish, Grill/broil, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced gingerroot |
| 2 |
|
Cloves garlic, minced |
| 3 |
tb |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced thyme |
|
|
Salt and pepper |
| 4 |
|
Swordfish steaks, about 6 ounces each and 1-inch thick |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 1/3 |
c |
Pine nuts |
|
|
Salt and freshly grated black pepper |
| 2 |
c |
Coarsely chopped fresh basil leaves |
INSTRUCTIONS
FOR THE PESTO
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.
Yield: 4 servings MONDAY TO FRIDAY PASTA SHOW #PS6516 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6516 Posted to MC-Recipe Digest
V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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