Swordfish With Citrus Pesto

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CITRUS PESTO:
  • 1 bunch fresh basil, stemmed (about 3 cups)
  • 1/2 cup pine nuts, toasted
  • 1 clove garlic
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 cup grated Parmesan
    SWORDFISH:
    • 4 (6-ounce) swordfish steaks
    • Extra-virgin olive oil
    • Salt and freshly ground black pepper
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    Directions

    Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

    Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

    Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

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