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Ingredients

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)

Capsicum & macadamia pesto

3 capsicums, roasted
1/2 cup macadamia nuts, toasted
2 tablespoons chopped coriander leaves
2 tablespoons chopped spring onion
2 tablespoons chopped ginger
1/3 cup grated parmesan
1 small red chilli, seeds removed
1/4 cup (60ml) extra virgin olive oil
1 tablespoon lemon juice

Method

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.

Swordfish with capsicum & macadamia pesto

How to make Swordfish with capsicum & macadamia pesto

Ingredients

Capsicum & macadamia pesto

Method