Swordfish with capsicum & macadamia pesto

Serve swordfish steaks with this gorgeous red homemade pesto.

Recipe «Swordfish with capsicum & macadamia pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.