How to make it

  • Brush both sides of the swordfish fillets with olive oil and season with lemon pepper, salt and pepper.
  • The longer you let it marinade, the more flavorful the fish. I like to do it about 2 hours before I make the pesto, but you can do it right before you make the pesto and its still delicious.
  • For the pesto, blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped.
  • With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
  • Skewer the swordfish onto kabob sticks and grill on 425 for about 3-4 mins on each side, or until thoroughly cooked. Be careful not to over cook, fish cooks fairly quickly
  • Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

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    " It was excellent "
    notyourmomma ate it and said...
    Swordfish is my favorite fish, which is heresay in the land of Florida grouper. This recipe rocks and I love the citrus accents. Wonderful post.
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    " It was excellent "
    kochhexe ate it and said...
    wonderful posting, thank you for sharing - this certainly will put the sunshine on my table! do you think it will work for tuna steaks, too? i do like swordfish and will drive many miles to a special store to get it. ohhh, how i look forward to making this - my son will do as your husband - INHALE!and my daughter-in-law will love me for it - but i shall admit to having seen it here. Greetings from the other side of the atlantic..Renate
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