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Seafood Recipes

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

Garnish
Lemon wedges
Herb sprigs

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.

Serves 4.
Chardonnay.

Nutrition (per serving): Calories 176; Protein 29 g; Carbo. 0 g; Fat 6 g; Cholesterol 57 mg; Sodium 130 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050