Grilled Swordfish With Pesto-Lemon-Caper Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½large bunches flat-leaf parsley
- ¾cup extra virgin olive oil
- Juice of 1 lemon
- Grated rind from 2 lemons
- 1tablespoon Dijon mustard
- 1cup diced red onion
- 2tablespoons capers
- ⅓cup chopped cornichons
- 8anchovy fillets, dried on paper towels
- 6swordfish steaks, 1-inch-thick
- Olive oil for grilling
Nutritional analysis per serving (6 servings)
498 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 29 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- This dish is also delicious with grilled chicken breasts.
Private Notes
Comments
This is delicious. I used dill pickles instead of cornichons.
Made this once and the whole group was ecstatic. Requests came to make it again- and part of our regular rotation. The pesto can be over powered by anchovies and pickles. Best to start with half the recipe amounts and add a bit at a time to taste. We prefer the parsley, lemon and mustard to shine while the anchovy and pickle provide strong undertones.
Made this once and the whole group was ecstatic. Requests came to make it again- and part of our regular rotation. The pesto can be over powered by anchovies and pickles. Best to start with half the recipe amounts and add a bit at a time to taste. We prefer the parsley, lemon and mustard to shine while the anchovy and pickle provide strong undertones.
There was a lot of parsley for my taste, so I might reduce the parsley a bit the next time. Also, might sub in whole grain mustard for the dijon, and wait to add it in until after the processing. Otherwise, excellent! Loved the flavor of the sardines and capers.
Used lime instead of lemon. Superb!
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