Swordfish With Citrus Pesto

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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 lemon, zested and juiced 

1 orange, 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

  1. 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.
  2. 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.
  3. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

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