Recipes

Grilled Swordfish with Pesto Trapanese: A Lively Sicilian Recipe

Grilled swordfish with pesto Trapanese is a basic recipe that combines delicious meaty fish and lively almond-and-tomato pesto. Swordfish is perfect for grilli...

arbab 2 min read · 3 weeks ago

9 1

Grilled swordfish with pesto Trapanese is a basic recipe that combines delicious meaty fish and lively almond-and-tomato pesto. Swordfish is perfect for grilling since it is well-stayed during the high-temperature preparation and keeps its texture well. Almonds, tomatoes, garlic, basil, olive oil and Parmesan characterize Mediterranean pesto Trapanese, which comes from Trapani in Sicily.

Ingredients

grilled-swordfish-with-pesto-trapanese-a-lively-sicilian-recipe

For the Swordfish

4 swordfish steaks weighing approximately 170-200 g
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 cloves of garlic
½ teaspoon of salt
¼ teaspoon of freshly ground black pepper
Slices of lemon to garnish

For the Pesto Trapanese

250 g of ripe cherry or plum tomatoes
60 g of blanched almonds
1 garlic clove
25 g of fresh basil leaves
30 g of finely grated Parmesan cheese
4 tablespoons extra virgin olive oil
1 teaspoon of lemon juice
Salt and black pepper

Cooking Instructions

100% Halal & Verified

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Prepare the pesto first. Blanch the tomatoes in boiling water, then cool and peel them. Cut the tomatoes and mix them up with the almonds, garlic, basil, Parmesan, olive oil, and lemon juice. Mash or crush it to get a not too liquid consistency. Season with salt and black pepper.

Pat the swordfish steaks dry. Mix the olive oil, lemon juice, garlic, salt, and pepper, then brush the mixture over both sides of the fish. Let the swordfish marinate for 10–15 minutes.

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Preheat a grill or grill pan to medium-high heat. Grill the swordfish for about 3–5 minutes per side, depending on thickness, until nicely marked and just cooked through. Avoid overcooking, as swordfish can become dry.

Transfer the grilled steaks to serving plates and spoon the pesto Trapanese generously over the top. Garnish with fresh basil and serve with lemon wedges. A simple green salad, roasted vegetables, or crusty Italian bread makes an excellent accompaniment. Serve immediately while the fish is warm and juicy.

Have you ever tried Sicilian almond-tomato pesto before regular basil pesto? Which one do you like more?