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Gallery Grilled Swordfish Steaks with Olive Pesto Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces Salt and freshly ground black pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/4 cup pitted oil-cured olives 1 small clove garlic, peeled 1 1/2 cups loosely packed arugula leaves 1/4 cup fresh flat-leaf parsley leaves 1/4 teaspoon dried oregano 12 small leeks, well washed
Variations This recipe appeared in Martha Stewart Living’s 10th Anniversary Cookbook without leeks.
Gallery Grilled Swordfish Steaks with Olive Pesto
Recipe Summary Servings: 8
Gallery
Grilled Swordfish Steaks with Olive Pesto
Grilled Swordfish Steaks with Olive Pesto
Grilled Swordfish Steaks with Olive Pesto
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces Salt and freshly ground black pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/4 cup pitted oil-cured olives 1 small clove garlic, peeled 1 1/2 cups loosely packed arugula leaves 1/4 cup fresh flat-leaf parsley leaves 1/4 teaspoon dried oregano 12 small leeks, well washed
Directions
Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)
Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.
Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.
Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.
Variations This recipe appeared in Martha Stewart Living’s 10th Anniversary Cookbook without leeks.
Variations
This recipe appeared in Martha Stewart Living’s 10th Anniversary Cookbook without leeks.
Reviews
Add Rating & Review 28 Ratings 5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
Reviews
Add Rating & Review 28 Ratings 5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
Add Rating & Review
28 Ratings 5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
28 Ratings 5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
28 Ratings 5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
5 star values: 3 4 star values: 1 3 star values: 10 2 star values: 10 1 star values: 4
All Reviews for Grilled Swordfish Steaks with Olive Pesto
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Swordfish Steaks with Olive Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
