Grilled Swordfish with Pistachio Nuts
Prep Time: 5 minutes
Total Time: 30 minutes
Enjoy this grilled fish with a salad. Yum!
1 large handful of basil, stems removed
1/4 cup pistachios
3 cloves garlic
1 lemon, for juicing
olive oil, as needed
3 small golden heirloom tomatoes
10 small cherry plums or 3 plums
1/2 small red onion
1 small handful of fresh dill
1 small handful of mint
salt and pepper to taste
10 Oz. swordfish, halved into two fillets
2 tbsp avocado oil
8 Oz. white wine
For the Pistachios:
Use your knife in a rocking motion to mince basil into very small pieces, you want it to be as fine as possible.
Add pistachios and chop them into pieces larger than the tip of a pencil eraser, then put this mix into a bowl.
Grate in garlic and squeeze in the juice of one lemon, then add a glug of olive oil, stir, and season with salt to taste.
You want the mixture to be thick but still viscous, like a herby salsa, then set aside.
For the Salad:
Cut tomatoes and cherry plums into large pieces, then add both to a large bowl.
Thinly slice onion, tear mint, and dill, then add both of these into the bowl and gently toss everything together.