Swordfish Stuffed With Basil Pesto Recipes

GRILLED SWORDFISH WITH BASIL PESTO

Steps:

• Preheat grill to high.
• While grill preheats, pat swordfish steaks dry and season both sides with salt. Rub a thin layer of basil pesto over both sides of the steaks.
• Once the grill is hot, grill steaks for 3 minutes. Flip, and grill for 3 more minutes. Serve immediately, adding herb garnish if desired.

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 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.

STUFFED SWORDFISH

Steps:

• In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
• Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

MEDITERRANEAN STUFFED SWORDFISH

Steps:

• Preheat an outdoor grill for high heat,and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on side only.In a cup. mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet,heat 1 teaspoon olive oil and garlic over medium heat.Cook spinach in oil until just wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill and cook 5-6 minutes.Turn over and continue cooking until cooked through. Do not over cook.

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 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.