ENTREE: Grilled California Swordfish with Pesto
1 lb. California swordfish (or other medium dense to dense fish)
Pesto Sauce (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (piñon, almonds, pecans, or walnuts)
1 lg. bunch basil, cilantro, or Italian parsley
1/4 cup parmesan or romano cheese, grated
1 head garlic, about 6-8 cloves
1/2 tsp. pepper
Zest of 1 lemon
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.
Nutrition (per serving): Calories 176;
Protein 29 g; Carbo. 0 g; Fat 6 g;
Cholesterol 57 mg; Sodium 130 mg