BBQ Swordfish with Pesto Vegetables

Paleo – serves two

Ingredients

  • Large piece of swordfish, cut in half
  • 10 scallops
  • Two handfuls of fresh basil
  • 50g pinenuts
  • 25g blanched almonds
  • 2 tbsp olive oil
  • 1 garlic clove
  • Cracked black pepper
  • 1 x bunch brocollini
  • 1 x large asparagus
  • 3 cups kale, sliced finely

Method

  • Heat pinenuts and almonds in a large dry frypan until toasted. Set aside and leave to cool
  • Place  nuts into mixmaster with basil, olive oil, garlic clove and cracked black pepper and blend together
  • Heat grill plate
  • Brush swordfish with olive oil and place on hot grill plate for 3 minutes each side
  • Steam brocollini, asparagus and kale for 3 – 4 minutes
  • Brush a small frypan with olive oil and once steaming, cook scallops for 1 1/2 minutes each side
  • Heat pesto in the large frypan and add steamed vegetables. Mix together and serve immediately with fish and scallops and a big dollop of pesto. YUM, green goodness!!!

 

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