Grilled Swordfish with Parsley Walnut Pesto

Servings: 4
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes

Ingredients

• 4 (5 ounce) swordfish fillets
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Parsley Walnut Pesto:

• 1/4 cup chopped walnuts
• 1 tablespoon grass-fed raw milk Parmesan cheese, grated (recommended: Organic Valley)
• 2 cloves garlic
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh parsley leaves
• 1/2 teaspoon unrefined sea salt
• 1/8 teaspoon ground black pepper

Note: For strict Paleo version, omit cheese


Directions

1. Preheat grill for medium-high heat.
2. Rub both sides of the fish fillets with salt, black pepper, and red pepper flakes.
3. Grill fish for 4 minutes each side, or until golden and flaky. Place grilled swordfish on individual plates.
4. Combine walnuts, cheese, and garlic in a blender or food processor and process until finely chopped. Drizzle with olive oil, parsley, salt and pepper then process until smooth.
5. Top grilled swordfish with the parsley walnut pesto to serve.

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