How To Prepare Swordfish With Capsicum And Macadamia Pesto ?

Preparation:  

Preparation time: 40 mins

Cooking time: 25 mins

Serving: 6

Ingredients:

• 1 cup (250ml) white wine (preferably sweet)
• 1/3 cup chopped coriander leaves
• 2 garlic cloves, crushed
• 1 tablespoon light soy sauce
• 6 x 180-200g swordfish steaks
• 2 cups (400g) jasmine rice
• 400ml coconut milk
• 1 pandanus leaf, tied in a knot (optional)

  Capsicum And Macadamia Pesto

• 3 capsicums, roasted
• 1/2 cup macadamia nuts, toasted
• 2 tablespoons chopped coriander leaves
• 2 tablespoons chopped spring onion
• 2 tablespoons chopped ginger
• 1/3 cup grated parmesan
• 1 small red chili, seeds removed
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon lemon juice

Instructions:

1. Combine wine, coriander, garlic, and soy in a bowl. Add fish and coat well. Leave to marinate for 30 minutes.
2. For the pesto, process all ingredients except oil and lemon juice in a food processor. With the motor running, slowly add oil, then add juice.
3. Rinse rice in cold water several times. Place in a saucepan with coconut milk, pandanus leaf, 400ml water, and 1 teaspoon salt. Bring to a boil, reduce heat to low, and simmer for 15 minutes until cooked. Drain and discard the leaf.
4. Cook fish on a char grill or barbecue over medium-high heat for 3-4 minutes on each side. Serve with pesto and rice.

Posted by Coba Grills and we thank Delicious for this delicious recipe and the recipe link https://www.delicious.com.au/recipes/swordfish-capsicum-macadamia-pesto/a549a048-5862-488f-b536-0d841431cff4?current_section=recipes