Swordfish Stuffed w/Citrus-Basil Pesto

Here's a quick way to flavor fish without marinating it.
By Leslie Cooper
Hands-on time: 10 minutes
Unattended time: 10 minutes

Here's a quick way to flavor fish without marinating. The pesto is ready in a snap. The fish broils in minutes.

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Preheat the broiler. Coat a broiler pan with no-stick spray.

To make a pocket for the stuffing, slice the fish through its side, cutting nearly to the skin. Be careful not to cut the fish in half. Stuff the fish with the pesto, reserving a few tablespoons of pesto. Spread the reserved pesto on the top and bottom of the fish.

Place the fish on the prepared pan and broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork; turn the fish over halfway through the cooking time.

Cooking Hint
--To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.

Makes 6 servings
Per serving
212 calories
8.7 g. total fat
2.2 g. saturated fat
30.8 g. protein
0.6 g. carbohydrates
0 g. dietary fiber
60 mg. cholesterol
156 mg. sodium

This great-tasting and nutritious recipe and many more like it can be found in the Low-Fat Living Cookbook by Leslie L. Cooper, published by Rodale Press and available at the Rodale Bookstore.