Source: dLife

Swordfish steaks marinated in lime and cilantro and topped with a southwestern pesto.

Servings

Marinated Swordfish
24 oz swordfish fillets , or tuna steaks (six, 4 ounce fillets)
0.5 tsp lime peel zest , shredded
0.25 cup fresh lime juice
1 tbsp fresh cilantro , snipped
2 tsp canola oil
1 tsp black pepper
0.25 tsp salt
2 medium garlic cloves , minced

Southwestern Pesto
2 oz Cheese, Mexican, queso anejo, crumbled
1 whole jalapeno pepper , seeded and quartered
2 medium garlic cloves , peeled
9 oz canned green chile peppers , drained
2 oz pine nuts (or slivered almonds)
0.25 cup chopped parsley
0.25 cup fresh cilantro
2 tbsp olive oil

Marinated Swordfish
1 Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in resealable plastic bag set in a shallow dish.
2 In small bowl, combine lime peel, lime juice, cilantro, oil, pepper, salt, and garlic. Pour marinade over fish; seal bag. Refrigerate 1 hour, turning bag occasionally.
3 Preheat grill to medium.
4 Coat grill racks with cooking spray
5 Place fish on grill rack and discard marinade. Cook 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling.
6 Serve with Southwestern Pesto.
Southwestern Pesto
1 In blender or food processor, place Mexican cheese, jalapeño and garlic. Cover and blend or process until finely grated.
2 Add diced green chile peppers, pine nuts or silvered almonds, parsley, and cilantro leaves.
3 With machine running, gradually add olive oil. Blend until nearly smooth. Store any remaining pesto in the refrigerator for up to 3 days or in the freezer for up to 1 month.