Swordfish With Citrus Pesto (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
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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