Grilled Swordfish with Basil Pesto Yogurt Sauce

Moist, meaty and succulent, swordfish is absolutely made for the grill. All it needs is a simple marinade of fresh lemon juice, a little olive oil, salt, pepper and a few herbs, for its umami flavours to sing on the palate. Swordfish can be cooked as one would a rare steak — use high heat to sear the outside, and let allow it to stay a little rare in the centre. Generally I allow 8 to 10 minutes per inch, rotating the fish 90° every 2-3 minutes, which produces lovely sear marks and ensures the swordfish is perfectly cooked. Low cal and nutrient rich, Grilled Swordfish served over a raft of asparagus and topped with a rich and creamy Basil Pesto Yogurt Sauce, is healthy, easy to prepare and so very delicious. 



Grilled Swordfish with Basil Pesto Yogurt Sauce
Serves 4

4 1-inch thick swordfish steaks
1 lemon, zested, plus more for garnish
1 tbsp Ponzu sauce
1 teaspoon sesame oil
1 handful chopped cilantro, plus whole leaves for garnish
1 lb fresh asparagus, trimmed

Basil Pesto Cream Sauce: 
1 1/2 cups fresh basil leaves
1 cup grated Parmigiano-Reggiano
1/3 cup pine nuts
4 cloves fresh garlic, peeled
2/3 cups extra virgin olive oil
1 cup low fat greek yogurt


Place the basil, Parmesan, pine nuts, and garlic in a food processor and pulse to blend. While the machine is running, slowly add the olive oil and continue mixing until well combined. Spoon the Greek yogurt into a medium bowl and stir in the pesto until well mixed.

In a shallow dish, stir together the lemon zest, ponzu sauce, sesame oil and cilantro. Add the swordfish, turning to coat, and marinate at room temperature for 15-30 minutes. Place the asparagus in a large bowl and drizzle with one tablespoon of olive oil and season to taste with salt and pepper.

Preheat an outdoor barbecue to medium-high. Place the swordfish on the grill and cook for two minutes, then turn 90 degrees. Cook two more minutes more, flip the fish, and repeat. Midway, add the asparagus and grill about 5 minutes, turning frequently.

Transfer and arrange the asparagus on four warm dinner plates, top with the grilled swordfish and garnish with a generous spoonful of basil pesto yogurt sauce. Garnish with lemon zest and fresh cilantro and serve immediately.