Grilled Atlantic Swordfish with Basil Pesto

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 2 (7-oz) swordfish steaks
• 2 T extra-virgin olive oil
• Sea salt to taste
• Fresh ground black pepper to taste
• Cooking spray as needed
• Basil pesto (bottled)
• 2 Roma tomatoes, seeded, rough chop
• 1 T garlic (minced)
• 2 T extra-virgin olive oil
• 2 T fresh basil (chiffonade)

Directions

1. Brush swordfish with olive season with salt and pepper. Spray grill with cooking spray. Grill at 400°F 50/50 for 4 minutes; set aside.
2. To prepare the tomato confit. Place tomato, garlic, olive oil. Toss and season with salt and pepper. Place into round baking pan. Cook at 275°F 50/50 for 20 minutes.
3. Remove and add basil. Toss to infuse.
4. To plate, using a pastry brush, brush a dollop of pesto in center of plate. Places swordfish on pesto streak, dollop some more pesto on top of swordfish, and strew a few mounds along the side of swordfish steak. Serve.