Swordfish with Sun-Dried Tomato Pesto
Broiled swordfish served topped with a dollop of vibrant sun-dried tomato pesto.
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil - divided use
2 cloves garlic, peeled
1 teaspoon salt - divided use
4 (6-ounce) swordfish steaks
1/4 teaspoon ground black pepper
1 lemon, juiced
- Preheat broiler.
- In a food processor or blender, combine sun-dried tomatoes, Parmesan, half the olive oil, garlic and half the salt. Process until smooth. Transfer to a bowl and set aside.
- Season swordfish with remaining salt and pepper. Brush with remaining olive oil and place in a shallow, broiler-safe pan.
- Broil, 4 to 5 inches from heat, until lightly browned and thoroughly cooked, about 4 minutes per side. Fish should be opaque and flake easily with a fork. Remove from oven and sprinkle with lemon juice.
- Serve immediately with a dollop of sun-dried tomato pesto.
Makes 4 servings.
Tip: May also be prepared on the grill.