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Curious how to make fish taste even better? Try a lime marinade and zesty pesto topping!

Source: Better Homes and Gardens
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Lime-Marinated Swordfish with Southwestern Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Lime-Marinated Swordfish with Southwestern Pesto)

212 calories; 11 g total fat; 3 g saturated fat; 49 mg cholesterol; 306 mg sodium. 3 g carbohydrates; 0 g fiber; 25 g protein;

Southwestern Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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