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Lime Marinated Swordfish with Southwestern Pesto
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
2 Fat , 1/2 Vegetables , 1/2 Starch , 4 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 oz  swordfish fillets
0 1/2 tsp  lime peel zest
0 1/4 cup  fresh lime juice
1 tbsp  fresh cilantro
2 tsp  canola oil
1 tsp  black pepper
0 1/4 tsp  salt
2 each  medium garlic cloves

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

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