2 teaspoons minced gingerroot
2 cloves garlic -- minced
3 tablespoon fresh lime juice
2 tablespoon olive oil
2 tablespoon minced thyme
salt and pepper
4 swordfish steaks -- 6 oz each
-- and 1 inch thick
***for the pesto***
1/3 cup olive oil
1/2 cup freshly grated parmesan
cheese
1/3 cup pine nuts
salt and freshly grated
black pepper
2 cups coarsely chopped fresh basil
leaves
Instructions:
In a bowl combine the gingerroot, garlic, lime juice, oil, thyme,
salt and pepper. Arrange the swordfish steaks in a shallow glass baking
dish and spoon the marinade over them. Let the fish marinate, covered
and chilled, turning once, for an hour. Meanwhile, make the pesto.
In a food processor combine all the ingredients and transfer to a
bowl. Place swordfish steaks on your grill. Cook the steaks 4 inches
above the coals for 3 to 4 minutes on each side, or until firm to
the touch. Alternatively, grill them under a preheated grill 4 inches
from the heat for 3 to 4 minutes on each side. Serve with pesto.
