| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Fish, Grill/broil, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | t | Minced gingerroot |
| 2 | Cloves garlic, minced | |
| 3 | T | Fresh lime juice |
| 2 | T | Olive oil |
| 2 | T | 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
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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