Citrus Pesto Swordfish
Kasey
ingredients
- Citrus Pesto:
- 1 Bunch fresh basil, stepped (about three cups)
- 1/2 Cup pine nuts, toasted
- 1 Clove garlic
- 1 Lemon, zested and juiced
- 1 Orange, zested and juiced
- 1/2 Teaspoon freshly ground black pepper
- 1/2 Cup extra virgin olive oil
- 1 Cup grated low fat Parmesan cheese
- Swordfish:
- 4 six-ounce swordfish steaks
- extra virgin olive oil
- Salt
- 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.
- 3
Brush both sides of the swordfish fillets with olive oil and season with salt and pepper.
- 4
Grill the swordfish about three to four minutes on each side for a one-inch thick fillet.
- 5
Transfer the grilled swordfish to serving plates, top with the citrus pesto and serve.
Source: Jodi Jones
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