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Gluten Free Lemon Grass and Ginger Crusted Sword Fish with Cilantro Pesto

Last updated 6 years ago

Serves 6 
2 stalks of lemongrass 
6 oz of peeled and chopped ginger
2 tbl of chopped cilantro
Zest of 1 lemon
4 tbl vegetable oil
Salt and pepper to taste
6 -6oz pieces of sword fish steaks
Remove 2 Layers of lemongrass and discard
Chop remaining lemon grass into smaller pieces and place into food processor
Add ginger, cilantro, lemon zest and garlic
Whilst machine is running slowly drizzle in oil to achieve paste
Stop machine occasionally to scrape down sides with rubber spatula
Add more oil if necessary
Rub both sides of fish with mixture and place in baking dish and refrigerate for at least 45 mins but no more than one hour
Fish can be grilled on a pre heated grill for 3 minutes per side or until fish is firm to the touch
Or can be baked in 350 degree pre heated oven for 10 minutes 
Cilantro Pesto
1 cup of chopped cilantro
¼ cup of crated parmesan cheese
¼ cup of toasted walnut
1 cup of vegetable oil 
Juice of 1 lemon
Slat and pepper to taste
Place all ingredients in food processor.
Whilst machine is running slowly drizzle in oil to emulsify pesto sauce.
Scrape bowl sides with rubber spatula.
Season with salt and pepper to taste.
Place 2 tbl of pesto on each pieces of fish.
Sides suggestion:
Sautéed bok choy with cherry tomatoes
Steamed broccoli with chili oil


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