Swordfish And Spaghetti With Citrus Pesto Recipes

CITRUS SWORDFISH WITH CITRUS SALSA

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

SWORDFISH WITH CITRUS PESTO

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.

SPAGHETTI WITH SWORDFISH

Steps:

• Bring water to boil in covered pot for spaghetti.
• Wash, seed and chop pepper.
• Heat oil in nonstick pan large enough to hold all ingredients. Reduce heat to medium-high and add oil. Add peppers, and saute until they begin to brown.
• Mince garlic, and add to pepper as it cooks.
• When pepper begins to soften, push to the side and add swordfish, browning on both sides. Measure at the thickest part, and cook 8 minutes to the inch.
• Cook spaghetti according to package directions.
• When swordfish is cooked, remove and set aside. Add currants, pine nuts and olive paste, and reduce heat to very low. Flake the swordfish, return to pan and keep warm.
• When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.

GRILLED SWORDFISH WITH PESTO

Steps:

• 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.

GRILLED SWORDFISH WITH PESTO-LEMON-CAPER SAUCE

Steps:

• In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
• Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.

SWORDFISH STUFFED WITH BASIL PESTO

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.).

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

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.