Swordfish With Capsicum Macadamia Pesto

Serve swordfish steaks with this gorgeous red homemade pesto.

The ingredient of Swordfish With Capsicum Macadamia Pesto

• 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 see notes
• 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 chilli seeds removed
• 1 4 cup 60ml extra virgin olive oil
• 1 tablespoon lemon juice

The Instruction of swordfish with capsicum macadamia pesto

• combine wine coriander garlic and soy in a bowl add fish and coat well leave to marinate for 30 minutes
• for pesto process all ingredients except oil and lemon juice in a food processor with motor running slowly add oil then add juice
• rinse rice in cold water several times place in a saucepan with coconut milk pandanus leaf 400ml water and 1 teaspoon salt bring to boil reduce heat to low and simmer for 15 minutes until cooked drain and discard leaf
• cook fish on a chargrill or barbecue over medium high heat for 3 4 minutes each side serve with pesto and rice

Nutritions of Swordfish With Capsicum Macadamia Pesto

calories: 917 76 calories
calories: 52 grams fat
calories: 19 grams saturated fat
calories: 57 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 55 grams protein
calories: 128 milligrams cholesterol
calories: 476 47 milligrams sodium
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calories: nutritioninformation