Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
When Sally was growing up, her family liked grilling sardines and mackerel. This was the "pesto" they used, which Sally and her sister use today on grilled shrimp or other fresh fish. Prepare the sauce up to a day ahead, and store it, covered, in the refrigerator. But bring it back to room temperature before serving. The chicken broth and the water replace almost 1/4 cup of oil.
Ingredients[]
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 1/2 tablespoons fat-free, less sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 garlic cloves
- 6 (6-ounce) swordfish steaks (about 1-inch thick)
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon coarse sea salt
- Cooking spray
Directions[]
- Prepare grill.
- To prepare sauce, combine first 9 ingredients in a food processor; process until minced.
- To prepare fish, rub fish with 1 teaspoon oil.
- Rub sesame seeds and sea salt evenly over fish.
- Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork.
Yield: 6 servings (serving size: 1 steak and about 1 tablespoon sauce)