Recipe courtesy of Giada De Laurentiis

Swordfish With Citrus Pesto

Name: Swordfish With Citrus Pesto
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

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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 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

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Watch how to make this recipe.

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.