| 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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