Recipe courtesy of Giada De Laurentiis
Print
Total:
35 min
Prep:
25 min
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

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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