Swordfish with capsicum & macadamia pesto

Cooking Fish Swordfish with capsicum & macadamia pesto

Serve swordfish steaks with this gorgeous red homemade pesto.

Lables: Low carb Low sugar Egg free Gluten free Shellfish free Wheat free
  1. Combine wine, coriander, garlic and soy in a bowl. Add fish and coat well. Leave to marinate for 30 minutes.
  2. For pesto, process all ingredients except oil and lemon juice in a food processor. With motor running, slowly add oil, then add juice.
  3. Rinse rice in cold water several times. Place in a saucepan with coconut milk, pandanus leaf, 400ml water and 1 teaspoon salt. Bring to boil, reduce heat to low, and simmer for 15 minutes until cooked. Drain and discard leaf.
  4. Cook fish on a chargrill or barbecue over medium-high heat for 3-4 minutes each side. Serve with pesto and rice.

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1 cup white wine
1/3 cup chopped coriander leaves
2 garlic cloves, crushed
1 tbsp light soy sauce
6 x 180-200g swordfish steaks
2 cups jasmine rice
400ml coconut milk
1 pandanus leaf, tied in a knot
3 capsicums, roasted
1/2 cup macadamia nuts, toasted
2 tbsp chopped coriander leaves
2 tbsp chopped spring onion
2 tbsp chopped ginger
1/3 cup grated parmesan
1 small red chilli, seeds removed
1/4 cup extra virgin olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
40
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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