Side Pannel
Grilled Swordfish Steaks W/ Olive Pesto And Grilled Leeks
Grilled Swordfish Steaks W/ Olive Pesto And Grilled Leeks
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Fish, Fruit, Vegetables
Ingredients List
- 3 lb 1-inch-thick swordfish
- -steaks, cut; into 8 pieces
- 1 Salt & freshly ground pepper
- 9 tb Extra-virgin olive oil, plus
- - more f; or brushing leeks
- 1/4 c Pitted oil-cured olives
- 1 sm Clove garlic, peeled
- 1 1/2 c Loosely packed arugula
- -leaves
- 1/4 c Parsley leaves
- 1/4 ts Dry oregano
- 12 sm Leeks
Directions
1. Arrange swordfish steaks in a shallow baking dish, season well with salt
and pepper, and coat with 3 T 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.)
2. 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 olive oil. Add 1 1/2 T hot water, pulsing, until
coarsely pureed. Set aside.
3. Heat a grill until very hot. Meanwhile, trim root hairs and dark green
tops from leeks, leaving bottoms intact. Cut leeks in half lengthwise and
soak them in a bowl of cold water to remove sand. Drain well and brush with
olive oil.
4. Place fish and leeks on grill. Cook leeks on both sides until limp and
lightly charred, about 5 minutes. Remove leeks from grill and turn fish.
Cook fish for another 5 minutes, or until nearly cooked through; remove
from grill and transfer to a shallow baking dish.
5. Spoon pesto over hot fish, turning fish to coat well. Arrange leeks on a
serving platter and place fish on top. Pour juices over fish and serve.
and pepper, and coat with 3 T 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.)
2. 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 olive oil. Add 1 1/2 T hot water, pulsing, until
coarsely pureed. Set aside.
3. Heat a grill until very hot. Meanwhile, trim root hairs and dark green
tops from leeks, leaving bottoms intact. Cut leeks in half lengthwise and
soak them in a bowl of cold water to remove sand. Drain well and brush with
olive oil.
4. Place fish and leeks on grill. Cook leeks on both sides until limp and
lightly charred, about 5 minutes. Remove leeks from grill and turn fish.
Cook fish for another 5 minutes, or until nearly cooked through; remove
from grill and transfer to a shallow baking dish.
5. Spoon pesto over hot fish, turning fish to coat well. Arrange leeks on a
serving platter and place fish on top. Pour juices over fish and serve.
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