Grilled Swordfish with Pesto, Lemon capellini, and Sauteed Asparagus with Shallots

Tonight we wanted something different and fun, and since the weather was good, we decided to grill.

We found frozen swordfish that looked better than anything in the fresh fish section of the local megamart.
They got thawed and grilled over medium heat, after being seasoned with salt and pepper. Put on grill, close lid. After two minutes rotate 90 degrees, after two more minutes, flip. Two minutes later, rotate 90 degrees. Cook a final 2 minutes. Put on plate, top with about 1 tsp of pesto each, spread it out, tent with foil, let rest. Swordfish – done.
Obviously, you’ll hold off on cooking the swordfish until the capellini and asparagus is nearly finished, so it stays hot.

Asparagus with Shallots.
Trim 1 bunch asparagus as needed
Mince one shallot.
Melt 1 tbsp butter in a sautee pan and sautee the shallots a bit, then add the asparagus.
Salt and pepper it lightly. We used a bit of Penzey’s shallot salt as well.
Add a little water so that it’ll steam the asparagus a little and not burn the shallots once they have developed some color. We didn’t put a lid on to trap steam, just avoid burning the finely minced shallots. All told, this sauté takes probably 15 minutes – 3 to 5 for the shallots and 10-12 for the asparagus.

Serve with lemon capellini. Obvously, the cook time for capellini is shorter than spaghetti. We use somewhat more lemon juice and cheese, and about half the oil that Giada’s recipe calls for.

Swordfish with Lemon Capellini and Asparagus

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