Lemongrass Skewered Swordfish W Thai Basil Pesto And Sesame Long Beans Recipes

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THAI BASIL PEANUT PESTO RECIPE BY TASTY



Thai Basil Peanut Pesto Recipe by Tasty image

Here's what you need: thai basil leaves, garlic, dry roasted peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, lime juice, salt

Provided by Jordan Kenna

Categories     Sides

Yield 1 cup

Number Of Ingredients 10

2 cups thai basil leaves, packed
4 cloves garlic
¼ cup dry roasted peanuts
3 tablespoons sesame oil
1 ½ tablespoons rice vinegar
½ teaspoon red pepper flakes
1 tablespoon agave nectar
1 teaspoon soy sauce
1 tablespoon lime juice
salt, to taste

Steps:

  • Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
  • Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
  • Enjoy!

Nutrition Facts : Calories 745 calories, Carbohydrate 33 grams, Fat 65 grams, Fiber 5 grams, Protein 14 grams, Sugar 22 grams

SWORDFISH WITH CITRUS PESTO



Swordfish With Citrus Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
  • Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO



Swordfish and Spaghetti with Citrus Pesto image

You'll find many recipes for swordfish in Sicily, where it is plentiful, often combined with citrus to give the meaty fish a bit of pizzazz. Here the citrus flavors come from the pesto; it's great over grilled chicken or a steak, too.

Yield 4 servings

Number Of Ingredients 13

1 pound spaghetti
1 bunch of fresh basil, stemmed (about 3 cups)
1/2 cup toasted pine nuts (see page 168)
1 garlic clove
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
4 6-ounce swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid.
  • Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
  • Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Grill the swordfish for 3 to 4 minutes on each side for a 1-inch-thick steak.
  • Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

SEARED SWORDFISH WITH LEMONGRASS, TAMARIND, AND FRIED GARLIC



Seared Swordfish with Lemongrass, Tamarind, and Fried Garlic image

Categories     Salad     Sauce     Garlic     Side     Tamarind     Lemongrass     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 11

6 tablespoons peanut or neutral oil, like corn or grapeseed
2 swordfish steaks, each 3/4 to 1 pound
Salt and black pepper to taste
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 small fresh chile, stemmed, seeded, and minced, or to taste
3 tablespoons tamarind paste (page 585) mixed with 1 cup water
3 tablespoons nam pla
5 large garlic cloves, thinly sliced
Chopped fresh cilantro leaves for garnish

Steps:

  • Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes. Turn the heat to low and transfer the fish to a plate.
  • Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes. Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily. Return the swordfish to the pan and cover.
  • Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn. Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
  • The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance. Transfer it to a plate. The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes. (If it is too dry, add a little water and stir to incorporate.) Pour the sauce over the fish and garnish with the fried garlic and the cilantro.

SWORDFISH SKEWERS



Swordfish Skewers image

In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1-1/2 pounds swordfish steaks, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch pieces
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

SWORDFISH STUFFED WITH BASIL PESTO



Swordfish Stuffed With Basil Pesto image

Simple, healthy, delicious way to enjoy swordfish. Prepared in such a large batch for a get-together, so you'll have to scale it down. (I wanted to play with my new food processor and this is what I came up with.) Served with a large salad and fresh fruit for a complete, light meal.

Provided by alijen

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup packed fresh basil
1 clove garlic
1 tablespoon pine nuts
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon water
2 teaspoons olive oil
salt & fresh ground pepper
6 (5 1/2 ounce) swordfish steaks

Steps:

  • In a blender or food processor, combine the basil, garlic, pine nuts, Parmesan, parsley, water, and oil.
  • Process until smooth.
  • Season the swordfish steaks with the salt and pepper.
  • Also, season the pesto with salt and pepper to your taste.
  • Preheat the broiler (or your oven- to 400 if thats what you're using).
  • Coat a broiler pan with no-stick spray.
  • Slice the fish through its side, cutting nearly to the skin.
  • Be careful not to cut the fish in half.
  • Stuff the fish with the pesto, reserving a few tablespoons of pesto.
  • Spread the reserved pesto on the top and bottom of the fish.
  • Place the fish on the prepared pan and broil 4" from the heat for 10 minutes.
  • Turn the fish over halfway through the cooking time.
  • Fish is done when it flakes easily with a fork.
  • (I imagine the cook-time in the oven would be roughly the same- 20 minutes total, turning once, half-way through.).
  • (To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.).

Nutrition Facts : Calories 216.9, Fat 9, SaturatedFat 2.1, Cholesterol 61.5, Sodium 153.8, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 31.5

THAI LEMONGRASS AND BASIL CHICKEN



Thai Lemongrass and Basil Chicken image

Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.

Provided by sexymommalucas

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
2 teaspoons peanut oil
1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
1 medium onion, thinly sliced, rings separated
4 large garlic cloves, minced
2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
3 tablespoons Thai fish sauce
2 teaspoons sugar substitute
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup fat-free no-salt-added canned chicken broth
2 tablespoons spicy oyster sauce
fresh ground pepper
2 cups cooked basmati rice
1/4 cup Thai basil

Steps:

  • Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
  • Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
  • To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

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