Grilled Swordfish with Parsley Pesto

Tonight, a grilled swordfish with a parsley pesto served with steamed cauliflower.

A close friend shared this recipe with me, it’s from the NYTs. I planned to cook just one swordfish steak, thus I halved the recipe so I would have enough for me tonight, and a lot of pesto for the future. Half of that is in the freezer, the other half for a killer omelette and sandwich spread this week.

Below is the full (not halved) recipe.

INGREDIENTS

1 ½ large bunches flat-leaf parsley

¾ cup extra virgin olive oil

Juice of 1 lemon

Grated rind from 2 lemons

1 tablespoon Dijon mustard

1 cup diced red onion

2 tablespoons capers

3 cup chopped cornichons (kosher baby dills)

8 anchovy fillets, dried on paper towels

6 swordfish steaks, 1-inch-thick

Olive oil for grilling

PREPARATION

Combine all of the ingredients except the swordfish and the olive oil for grilling, into the food processor and blend until coarsely chopped.

Rub the swordfish with olive oil, and grill on both sides until cooked, Measure at thickest point, and allow 8 to 10 minutes to the inch, turning once.

Serve topped with the pesto-lemon-caper sauce.

The cauliflower was steamed with some Irish butter and garlic powder for 2 minutes and allowed to rest while the fish grilled. If you don’t have a grill, you can pan sear it on the stove. The goal is to have the center pink.

Pairs well with a pinot gris or a sauvignon blanc.

I did miss some garlic in the pesto, and maybe a hint of parm, so maybe the next time I make it I’ll go a little rouge.

Note my new farmhouse candled holders! They really finish off the table.

Fantastic meal!