Grilled Swordfish with Cilantro Pesto

INGREDIENTS

1/4 cup olive oil

2 tsp. minced garlic

1/2 tsp. ground cumin

1 cup lager beer

4 to 6 swordfish steaks (each about 8 oz. and 3/4 inch thick)

Kosher salt and freshly ground black pepper to taste

For cilantro pesto:

2 garlic cloves

2 1/2 cups loosely packed cilantro leaves

1/4 cup chopped fresh chives

1/2 tsp. kosher salt

1 cup olive oil

PREPARATION

In large glass or ceramic baking dish whisk together olive oil, minced garlic, cumin, and beer. In same dish place swordfish steaks in single layer, then turn over, coating both sides with marinade. Cover and marinate 30 minutes in refrigerator, turning once.

 

On very hot grill cook marinated swordfish steaks until just done, approximately 3 to 4 minutes per side. Remove from grill and season with kosher salt and freshly ground pepper to taste.

To make pesto: In blender or food processor combine all ingredients and blend until smooth. (To save time, pesto can be made up to 2 days in advance. Store pesto in refrigerator, making sure to cover tightly. Mix well before serving.)

Top each swordfish steak with 2 tablespoons of cilantro pesto and serve immediately. Makes 4 to 6 servings.