recipe of ultimate stuffed Swordfish with capsicum & macadamia pesto

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Swordfish with capsicum & macadamia pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swordfish with capsicum & macadamia pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Swordfish with capsicum & macadamia pesto is something that I’ve loved my entire life.

Table of Contents


  • 1 cup (250ml) white wine (preferably sweet)
  • 1/3 cup chopped coriander leaves
  • 2 garlic cloves, crushed
  • 1 tablespoon light soy sauce
  • 6 x 180-200g swordfish steaks
  • 2 cups (400g) jasmine rice
  • 400ml coconut milk
  • 1 pandanus leaf, tied in a knot (optional) (see Notes)


  • Step 1
    Combine wine, coriander, garlic and soy in a bowl. Add fish and coat well. Leave to marinate for 30 minutes.
  • Step 2
    For pesto, process all ingredients except oil and lemon juice in a food processor. With motor running, slowly add oil, then add juice.
  • Step 3
    Rinse rice in cold water several times. Place in a saucepan with coconut milk, pandanus leaf, 400ml water and 1 teaspoon salt. Bring to boil, reduce heat to low, and simmer for 15 minutes until cooked. Drain and discard leaf.
  • Step 4
    Cook fish on a chargrill or barbecue over medium-high heat for 3-4 minutes each side. Serve with pesto and rice.

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