Name: Grilled Atlantic Swordfish with Basil Pesto
Yield: 2
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)

Grilled Atlantic Swordfish with Basil Pesto

Rated 5.0 stars by 1 users

Primo Oven

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Servings

2 servings

Author

NuWave

Image of Grilled Atlantic Swordfish with Basil Pesto

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)

Tomato Basil Compote

2 Roma tomatoes, seeded, rough chop
1 T garlic (minced)
2 T extra-virgin olive oil
2 T fresh basil (chiffonade)

Directions

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.
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.
Remove and add basil. Toss to infuse.
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.

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