Swordfish with Lemon Pesto

ingredients

4 servings
 
Lemon-Basil Pesto
2 packed cups fresh basil leavesbasil leaves2
⅓ cup toasted pine nuts* see Cook's Notetoasted pine nuts
2 tablespoons fresh lemon juice (from ½ a large lemon)lemon juice2
1 clove garlic, peeled and smashedgarlic clove1
Zest of 1 large lemonlemon(s)1
¾ teaspoon kosher salt, plus extra for seasoningkosher salt¾
¼ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper¼
⅓ cup extra-virgin olive oilextra-virgin olive oil
⅓ cup (1 ½ ounces) grated Parmesan cheeseparmesan cheese
4 (6-ounce) swordfish steaksswordfish steak(s)4
Extra-virgin olive oilextra-virgin olive oil1
1 teaspoon saltsalt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
4 Lemon wedgeslemon(s)4

instructions

 
Lemon-Basil Pesto
In a blender or food processor, pulse the basil, pine nuts, lemon juice, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
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 lemon pesto and lemon wedge and serve.
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