Grilled Swordfish with Pesto Trapanese
I was looking to do some kind of new fish on the grill. I have my standards that I go to all summer long, usually involving swordfish, or steelhead trout, but was in the mood for a change. I decided a simple grilled swordfish with pesto would be a good idea. The reason I do swordfish a lot, is just because it is ideal for the grill, does not fall apart, easy to handle. Instead of the ubiquitous basil Pesto Alla Genovese, I wanted something with a Sicilian flair.
Pesto Trapanese is the most famous Sicilian pesto. From the city of Trapani on the western coast of Sicily. It swaps the pine nuts from Genovese pesto for almonds and adds tomatoes. I see a lot of recipes for this that use sun dried tomatoes, but it’s tomato season, so good sweet grape tomatoes seemed like a better choice. The result is lighter, brighter, and perfect for summer.
This is a simple grilled fish with the sauce doing all the heavy lifting. Swordfish on the grill, just olive oil, salt, and pepper. The pesto goes on the plate first, fish on top. Looks like a restaurant dish for almost no effort. No cheese in this version. Italians do not put cheese on fish, and honestly the pesto does not need it. The almonds and olive oil make it rich enough on its own.
The Three Things That Matter
Keep the swordfish simple. Olive oil, salt, pepper, hot grill. 3 to 4 minutes per side. The pesto underneath is providing all the flavor. Do not marinate or season the fish heavily or it will compete.
Use fresh tomatoes. This is a summer pesto. Fresh cherry or grape tomatoes at their peak give you a bright, vibrant sauce. Sun-dried tomatoes make it heavier and darker. Save those for winter.
No cheese. Traditional Italian cooking does not put cheese on fish. This version of pesto Trapanese omits the pecorino intentionally. The pesto is still rich from the almonds and olive oil.
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Grilled Swordfish with Pesto Trapanese
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
Pesto Trapanese (no cheese):
- 1 pint cherry or grape tomatoes
- 1/2 cup whole blanched raw almonds
- 1 cup fresh basil leaves, packed
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Swordfish:
- 4 swordfish steaks (about 1 inch thick)
- Extra virgin olive oil
- Salt and pepper
Instructions
- Make the pesto: Combine tomatoes, almonds, basil, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, drizzle in the olive oil until you reach your desired consistency. It should have some texture, not be completely smooth. Season with salt and pepper. Set aside.
- Preheat grill to high heat.
- Brush swordfish steaks with olive oil and season generously with salt and pepper on both sides.
- Grill swordfish 3 to 4 minutes per side, until grill marks form and fish is cooked through but still moist in the center.
- Spoon a generous amount of pesto Trapanese onto each plate, spreading it into a bed. Place the grilled swordfish on top. Drizzle with a little extra virgin olive oil and serve immediately.
- Prep Time: 15
- Cook Time: 10
Recipe Notes
The pesto: This version omits cheese intentionally for pairing with fish. If serving the pesto with pasta or on crostini, stir in 1/4 cup grated pecorino romano.
The fish: Swordfish is ideal for grilling because it is firm and will not fall apart. Halibut or mahi mahi are alternatives.
Substitutions
- Fish. Swordfish is easiest on the grill. Halibut, mahi mahi, or tuna steaks also work. Avoid delicate fish like sole or branzino fillets which will stick and break.
- Almonds. Must be raw and blanched. Do not toast. Whole or slivered both work.
- Tomatoes. Fresh cherry or grape tomatoes only. Do not substitute canned or sun-dried for this version.
Make Ahead, Storage, and Reheating
- Pesto: Can be made a few hours ahead. Keep at room temperature. Do not refrigerate or the olive oil will solidify and the color will dull.
- Swordfish: Best served immediately off the grill. Does not reheat well.
FAQ
Pesto Trapanese is a Sicilian pesto from the city of Trapani in western Sicily. It is made with fresh tomatoes, raw almonds, basil, garlic, and olive oil. It is lighter and brighter than Genovese pesto, which uses pine nuts and no tomatoes.
Traditional Italian cooking does not pair cheese with fish. The pesto is rich enough from the almonds and olive oil. If you want cheese, serve this pesto on pasta or crostini instead.
Yes. Any firm, grillable fish works. Halibut, mahi mahi, and tuna steaks are good alternatives. Avoid delicate, thin fillets that will stick to the grill and fall apart.
Yes, a few hours ahead. Keep it at room temperature. Do not refrigerate before serving as the cold dulls the flavor and changes the texture of the olive oil.
