Grilled Swordfish with Pistachio Nuts

Prep Time: 5 minutes
Total Time: 30 minutes
Serves: 2

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.


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