Grilled Swordfish With Pesto-Lemon-Caper Sauce

Ingredients

• 1 ½ large bunches flat-leaf parsley
• ¾ cup extra virgin olive oil
• Juice of 1 lemon
• Grated rind from 2 lemons
• 1 tablespoon Dijon mustard
• 1 cup diced red onion
• 2 tablespoons capers
• ⅓ cup chopped cornichons
• 8 anchovy fillets, dried on paper towels
• 6 swordfish steaks, 1-inch-thick
• Olive oil for grilling

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    295 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 56 milligrams cholesterol; 248 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
2. Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.

• This dish is also delicious with grilled chicken breasts.