Barbecued swordfish, oven roasted sweet potatoes and courgettes with home-made sun-dried tomato-basil-walnut pesto
- Swordfish – this was a spontaneous buy as it looked incredibly fresh and of good quality. Tuna will also work well or any other fish. Not all will hold it together on a BBQ so you may need to invest in a fish basket to hold the fish intact or consider instead using the oven grill.
This is a fish cage and is necessary for fish that are likely to fall apart on the BBQ
- Lemon – juice
- Sea salt and black pepper
- Sweet potatoes – thinly sliced
- Coconut oil or extra virgin olive oil
- Courgettes – chopped as you prefer
- Fresh garden herbs – finely chopped – I used a selection of oregano, rosemary and lemon thyme
- For the home-made sun-dried tomato-basil-walnut pesto
- Sun-dried tomatoes – drained of all oil if they are packed in oil
- Basil – well washed if not organic
- Walnuts – fistful
- Extra virgin olive oil – as required
- Pre-heat the oven to 220 ° C.
- Place your towel dried swordfish or other fish fillets on a plate and season with lemon juice, sea salt, and freshly ground black pepper. Start your BBQ heating.
- Place the sliced sweet potato in a stainless steel baking tray with your coconut oil (as I used) or extra virgin olive oil and mix through. Set the timer for 10 minutes.
- To make your pesto place the following in your Nutri-bullet or food processor: sun-dried tomatoes, basil, walnuts and only as much olive oil as is needed to get the pesto moving freely; and blitz to desired consistency.
- After ten minutes place the courgettes and fresh herbs in with the sweet potatoes and continue cooking. Keep an eye on the oven temperature. The goal is to have these slightly toasty but not burnt.
- After a few more minutes grill your fish on the BBQ or under the grill. This will take approximately ten minutes in total or as you see fit for the steaks to be cooked through
I have no photos of the finished meal as it was demolished too quickly due to being so tasty!