Imagine a culinary journey where the rich, robust flavors of the Mediterranean dance on your plate - this grilled swordfish recipe is your ticket to an unforgettable dining experience. With perfectly charred swordfish steaks, vibrant olive pesto, and smoky grilled leeks, this dish isn't just a meal; it's a celebration of fresh ingredients and bold, sophisticated tastes that will make your dinner guests think you've trained in a professional kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 1 cup olive pesto
- 2 leeks
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the olive pesto. If you are using store-bought pesto, skip to the next step. To make your own, combine 1 cup of fresh basil leaves, 1/4 cup of pine nuts, 1/2 cup of grated Parmesan cheese, 2 cloves of garlic, and 1/2 cup of extra virgin olive oil in a food processor. Blend until smooth, then season with salt and pepper to taste. Set aside.
- Prepare the leeks by trimming the roots and the dark green tops. Slice the leeks in half lengthwise and rinse them thoroughly under cold water to remove any dirt or grit. Once cleaned, slice the leeks into 1-inch pieces.
- Preheat your grill to medium-high heat. While the grill is heating up, toss the sliced leeks with 2 tablespoons of olive oil, salt, and pepper in a mixing bowl until they are well coated.
- Once the grill is ready, place the leeks on the grill grates. Grill them for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove the leeks from the grill and set them aside.
- Season the swordfish steaks with salt and pepper on both sides. If desired, brush them lightly with olive oil for added flavor and to prevent sticking.
- Place the swordfish steaks on the grill. Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the swordfish is done grilling, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute for a more flavorful steak.
- To serve, place a grilled swordfish steak on each plate. Top generously with olive pesto, and arrange the grilled leeks alongside. Drizzle with a little extra olive oil if desired and garnish with additional fresh basil or lemon wedges for a burst of freshness.
- Enjoy your delicious Mediterranean-style grilled swordfish steaks with olive pesto and grilled leeks!
Tips
- Choose fresh, high-quality swordfish steaks with a firm texture and bright, clean appearance.
- Don't overcook the fish - swordfish should be slightly translucent in the center and reach an internal temperature of 145°F.
- Let the swordfish rest for 2-3 minutes after grilling to ensure maximum juiciness and flavor distribution.
- If possible, make your own olive pesto for a fresher, more intense flavor profile.
- Clean and oil your grill grates before cooking to prevent sticking and ensure beautiful grill marks.
- Use a meat thermometer to check doneness and avoid dry, overcooked fish.
- Experiment with additional garnishes like lemon zest or fresh herbs to enhance the Mediterranean essence of the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 90mg
