Ingredients

• 2 teaspoons minced gingerroot
• 2 cloves garlic, minced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons minced thyme
• Salt and pepper
• 4 swordfish steaks, (about 6 ounces each and 1-inch thick)
• 1/3 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts
• Salt and freshly grated black pepper
• 2 cups coarsely chopped fresh basil leaves

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Instructions

1. In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl.
2. Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.