Author Notes
This recipe came to me by way of a happy accident. When purchasing a pound of tuna steaks I was given swordfish by mistake. I improvised using some goodies I found in the refrigerator, including some fabulous garlic scapes from the greenmaket and came up with grilled swordfish with garlic scape pesto! —steffsays
Ingredients
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1 pound
swordfish steak, cut into 4 fillet-sized pieces
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5
garlic scapes, roughly chopped
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2 handfuls
basil
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3 tablespoons
olive oil
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2 ounces
grated Parmesan cheese
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juice of 1/2 a lemon
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salt and pepper to taste
Directions
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Place garlic scapes, basil, olive oil, Parmesan and 1/2 of the lemon juice in a food processor.
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Process the mixture until it is smooth. More olive oil can be added to achieve the desired texture.
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Heat up a standard grill, grill pan, or counter top electric grill and coat it with cooking spray or oil.
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Season the swordfish with the remaining lemon juice and a sprinkling of salt and pepper.
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Grill the fish until thoroughly cooked. This should take about 5 minutes if the fillet is 1/2 inch thick.
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Top the swordfish with pesto.
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Serve with side dishes of your choice or add lettuce and tomato to make a sandwich or wrap (my preference).
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