For an exotic twist on a favorite backyard pastime, try the Grilled Swordfish Recipe. Thick swordfish steaks combine with Spinach Pesto and that great "grilled" flavor for a barbecue your guests won't soon forget.
Swordfish is very mild, not "fishy" tasting, so many who don't care for fish very much like it.
Pictured: Grilled swordfish steak with spinach pesto, lemon and sauteed, julienne vegetables. Suggestion: Ricotta Stuffed Cherry Tomatoes
8 1-inch or thicker swordfish steaks (@3 lbs.)
Salt and pepper
Spinach Pesto Recipe
2 cups fresh spinach leaves, packed
1/3 cup olive oil
1/4 cup parmesan cheese
2 tablespoons pine nuts
2 cloves garlic
Rub the swordfish steaks with a little olive oil and salt and pepper them to taste. (The skin is tough and strong flavored. It may be removed before or after grilling; "after" is easier but "before" keeps the flavor from transferring to the fish.)
Grill the fish over medium-high heat for 6-8 minutes, turning once.
In the meantime, (or ahead of time) prepare the Spinach Pesto Sauce by placing all the sauce ingredients in a food processor or blender. Process until smooth.
Transfer the swordfish steaks to a platter and garnish with the Spinach Pesto.