Grilled Swordfish With Pesto

Course : Grilling
Serves: 4
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2 teaspoons minced gingerroot
2 cloves garlic
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons minced thyme
1 teaspoon salt and pepper
4 fillets swordfish steaks -- 6 oz each and 1 inch thick
---for the pesto---
1/3 cup olive oil
1/2 cup freshly grated parmesan cheese
1/3 cup pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
2 cups coarsely chopped fresh basil leaves

Preparation / Directions:

In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl. Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, grill them under a preheated grill 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.

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