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Swordfish with capsicum & macadamia pesto
Swordfish with capsicum & macadamia pesto
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Grilled swordfish topped with vibrant red pesto.
Ingredients:
  • 250ml white wine
  • 82.50 ml chopped coriander leaves
  • 2 garlic cloves, crushed
  • 21.00 gm light soy sauce
  • 6 x 180-200g swordfish steaks
  • 400g jasmine rice
  • 400ml coconut milk
  • 1 pandanus leaf, tied in a knot (optional) (see Notes)
  • 3 capsicums, roasted
  • 125.00 ml macadamia nuts, toasted
  • 40.00 ml chopped coriander leaves
  • 40.00 ml chopped spring onion
  • 40.00 ml chopped ginger
  • 82.50 ml grated parmesan
  • 1 small red chilli, seeds removed
  • 60ml olive oil
  • 21.00 gm lemon juice
Instructions:
  • In a bowl, mix together wine, coriander, garlic, and soy sauce. Add the fish and ensure it is fully coated with the marinade. Let it marinate for 30 minutes.
  • Add all ingredients, except for the oil and lemon juice, into the food processor. Turn on the motor and gradually pour in the oil, followed by the lemon juice.
  • Thoroughly rinse the rice in cold water. Combine the rinsed rice with coconut milk, pandanus leaf, 400ml water, and 1 teaspoon salt in a saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes until the rice is cooked. Remove and discard the pandanus leaf before serving.
  • Grill the fish on high heat for 3-4 minutes per side. Serve with pesto and rice.

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