Grilled Summer Swordfish
Grilled swordfish steaks topped with parsley and lime. Gluten free, casein free, low salicylate. Kid friendly. Makes 6 generous servings.
1 large bunch of parsley (approximately 4 cups)
3/4 cup dry roasted, lightly salted cashews
2 clove garlic
3 limes, 3 T of zest and juice
1 tsp sea salt
3/4 cup unrefined safflower oil or flax seed oil
6 6 oz swordfish steaks
sea salt to taste
Start up the grill.
Throw the first 6 ingredients into a food processor and pulse until pureed.
Salt each side of the swordfish steaks. Grill for 4 minutes on each side.
Serve topped with the parsley lime sauce.
See other recipes submitted by Heidi Jackson