Lime-Marinated Swordfish with Southwestern Pesto

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  • Makes: 6 servings
  • Prep: 15 mins
  • Marinate: 1 hr
  • Grill: 6 mins

Lime-Marinated Swordfish with Southwestern Pesto

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5.0 by 1 people

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set into a shallow dish. For marinade, in a small bowl combine lime peel, lime juice, cilantro, oil, pepper, salt, and garlic. Pour marinade over fish; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
  2. Drain fish, discarding marinade. Grill fish on the greased grill rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve with Southwestern Pesto. Makes 6 servings.

Southwestern Pesto

Directions

  1. In a blender container or food processor bowl place Mexican grating cheese (such as Anejo enchilado), jalapeno chile pepper, and garlic. Cover; blend or process until finely grated. Add diced green chile peppers, pine nuts or slivered almonds, parsley, and cilantro. With machine running, gradually add olive oil. Blend until nearly smooth. Store any remaining pesto in the refrigerator up to 3 days or in the freezer up to 1 month.
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Nutrition Facts (Lime-Marinated Swordfish with Southwestern Pesto)

  • Per serving:
  • 212 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 49 mg chol. ,
  • 306 mg sodium ,
  • 3 g carb. ,
  • 25 g pro.
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