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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lime Marinated Swordfish with Southwestern Pesto

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	243.2

Total Carbs	3.6 g

Dietary Fiber	0.8 g

Sugars	0.4 g

Total Fat	12.7 g

Saturated Fat	2.8 g

Unsaturated Fat	2.2 g

Potassium	515.6 mg

Protein	26.6 g

Sodium	367.4 mg

Dietary Exchanges 12.7 Fat, 0.4 Vegetables, 0.0 Fruits, 0.0 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Marinated Swordfish 24.0
24 oz swordfish fillets 0.5
0 1/2 tsp lime peel zest 0.25
0 1/4 cup fresh lime juice 1.0
1 tbsp fresh cilantro 2.0
2 tsp canola oil 1.0
1 tsp black pepper 0.25
0 1/4 tsp salt 2.0
2 each medium garlic cloves

Southwestern Pesto 2.0
2 oz Cheese, Mexican, queso anejo, crumbled 1.0
1 each whole jalapeno pepper 2.0
2 each medium garlic cloves 9.0
9 oz canned green chile peppers 2.0
2 oz pine nuts 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup fresh cilantro 2.0
2 tbsp olive oil

Directions

Marinated Swordfish

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in resealable plastic bag set in a shallow dish.
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.
Preheat grill to medium.
Coat grill racks with cooking spray
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.
Serve with Southwestern Pesto.

Southwestern Pesto

In blender or food processor, place Mexican cheese, jalapeño and garlic. Cover and blend or process until finely grated.
Add diced green chile peppers, pine nuts or silvered almonds, parsley, and cilantro leaves.
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.