Wow, so good and so easy to make. This sauce is outstanding. I ate it on swordfish and also on thresher shark this weekend. My guests all loved it. I first made it in a chopper, which leaves the basil coarsely chopped. The second time I made it in the blender which gave a smoother consistency. Thinner than pesto but still substantial enough to stay on each bite of fish. This will go into my regular rotation.
Swordfish Kebabs with Orange Basil Sauce
Comments and Reviews 1-3 of 3
sarahsarah Posted: 05/31/10
MeganPortland Posted: 05/29/10
This sauce was good, might have been better if I didn't use a hand blender. The basil ended up tasting kind of grassy. But I also had to add some balsamic vinegar to it for a flavor kick. I served it with veggie kebabs with red bell pepper, white mushrooms, red potatoes, and zucchini. Good stuff.
srwfromorange Posted: 06/18/11
Ok this recipe needs tweaking. Yes it is good, but in order to make it good I added a pinch of salt & the juice from the other half orange, then 1/2 hour before cooking I spread the sauce over the fish & let it marinate. Like the other reviewer, my "sauce" was way too herby & needed to be cooked. As it turned out, it was delicious. The swordfish was tender, moist & the marinade was spot on. I also left the fish whole. I served it with rice pilaf & a grilled vegetable kebob.