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Woodfire Grilled Swordfish with Sun-Dried Tomato and Calabrian Chile Pesto

Woodfire Grilled Swordfish with Sun-Dried Tomato and Calabrian Chile Pesto

A rich swordfish steak grilled over a wood fire and finished with Custom Culinary Sundried Tomato Pesto Sauce folded with minced Calabrian chilies. Served with a charred lemon.

What You'll Need

QUANTITY INGREDIENTS
¼ c. Chilies, Calabrian, sliced, packed in oil, drained, minced
½ c. Custom Culinary® Sundried Tomato Pesto Sauce
2 pcs. Lemon, halved
2 ea. Swordfish, steak, 6-8 oz.
1 tsp. Oil, olive
TT Salt, kosher
TT Pepper, black
PREPARATION

  1. In a small mixing bowl, thoroughly combine chilies and pesto and set aside.
  2. Preheat the grill to high heat and brush the fish with a light coating of oil making sure to season both sides with salt and pepper.
  3. Place the swordfish steaks onto the grill, cooking for 1-2 minutes then rotating the steak to create a decorative cross hatch mark.
  4. Grill for another minute and flip over, repeating process to create crosshatch grill marks on the other side.
  5. Cook the fish to the customer’s desired specifications keeping in to cook to at least 120° F.
  6. While the fish is cooking, char the lemon on the grill.
  7. Remove the fish and lemon from the grill and place them onto desired service ware, allowing the fish steaks to rest covered in foil for 3-5 minutes.
  8. Top both steaks with a dollop of the spicy pesto.
  9. Place a charred lemon half on each plate for the guests to squeeze onto their fish at the table.

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