Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella Recipe

Name: Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thick swordfish steaks, cubed; Essence; 3/4 cup plain yogurt; 3/4 cup pesto sauce; 1 pint cherry tomatoes, stems removed and rinsed under cold water; Shaved Artichoke and Olive Salad, recipe follows; Herbed Orzo, recipe follows; Chiffonade fresh basil leaves, garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed; 2 tablespoons fresh lemon juice; 1 cup brine-cured black olives, such as kalamata, pitted and quartered; 1/2 cup chopped fresh parsley leaves; 1/4 cup extra-virgin olive oil; 1 tablespoon minced garlic; 8 ounces orzo pasta; 4 tablespoons unsalted butter; 1/2 cup dry Vella cheese, coarsely grated; 1/2 cup chopped green onions; 1/2 cup chopped, seeded cucumber; 1/2 cup toasted pine nuts; 1/4 cup chopped fresh mint leaves; 2 tablespoons chopped fresh basil leaves

Servings: persons

1 1/2 pounds thick swordfish steaks, cubed
Essence
3/4 cup plain yogurt
3/4 cup pesto sauce
1 pint cherry tomatoes, stems removed and rinsed under cold water
Shaved Artichoke and Olive Salad, recipe follows
Herbed Orzo, recipe follows
Chiffonade fresh basil leaves, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed
2 tablespoons fresh lemon juice
1 cup brine-cured black olives, such as kalamata, pitted and quartered
1/2 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
8 ounces orzo pasta
4 tablespoons unsalted butter
1/2 cup dry Vella cheese, coarsely grated
1/2 cup chopped green onions
1/2 cup chopped, seeded cucumber
1/2 cup toasted pine nuts
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lemon juice
Salt

1
["Lightly season the fish with Essence.", "In a large bowl, whisk together 1/2 cup of the yogurt and 1/2 cup of the pesto.", "Add the fish and marinate for 1 hour.", "In a decorative bowl, whisk together the remaining 1/4 cup yogurt and pesto to make a dipping sauce.", "Preheat the grill to medium-high heat.", "If using wooden skewers, soak in water in a shallow container for 20 minutes.", "Thread the fish and tomatoes onto wooden or metal skewers.", "Grill until the fish is cooked through, 3 to 4 minutes.", "To serve, arrange the skewers over the Herbed Orzo and serve the Shaved Artichoke and Olive Salad on the side.", "Garnish with the basil and pass the yogurt-pesto sauce tableside.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1287

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 1/2 pounds thick swordfish steaks, cubed, Essence, 3/4 cup plain yogurt, 3/4 cup pesto sauce, and more.

Yes, Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella

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