Lemon Soy Swordfish With Avocado Butter Recipe Foodcom

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

Steps:

• Fish:.
• Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times.
• To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork.
• You may also barbeque this. If you do brush it with the marinade often.
• Serve hot with avocado butter, lemon wedges and fresh parsley sprigs.
• Avocado Butter:.
• In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
• Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.

Steps:

• Season swordfish with pepper and broil for 5 mins each side. Remove and keep warm.
• In a medium skillet over medium heat, melt butter. Add lemon juice and white wine and dill. Season with pepper to taste.
• remove some of the liquid and let cool. Add the cornstarch to cooled liquid and mix together until smooth. Add this back into skillet and simmer, stirring until slightly thickened.
• Remove swordfish steaks and place on plates. Spoon sauce over each steak and garnish with dill sprigs.