Photo: Swordfish With Citrus Pesto Recipe
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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By gfp
El Cerrito, CA
on September 18, 2011
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This pesto was a really tasty topping for my swordfish. I will definitely use this recipe again and try it with different types of fish. Another good way to make use of basil and lemons from my garden! I used a little less of the juice than the recipe called for, since I didn't want the pesto to be too liquidy.
By amykate81
Chanhassen, MN
on May 22, 2011
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This pesto is WONDERFUL. I used tilapia instead of swordfish, and tossed the extra pesto with pasta as a side dish. The flavors were so bright and summery. I can't wait to make this again! Thanks Giada!!
By drmipg_5575671
Islamorada , FL
on March 11, 2011
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This is the best pesto I ever tasted. So refreshing with the orange and lemon...not heavy despite the cheese. Splurge and get the real parmesan and grate it yourself. Makes a differance both in terms of texture and taste. I served it with simple grilled fish. Lovely.
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