Ingredients
For the pesto:
- 2 packed cups fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 tablespoon fresh lemon juice (from 1/2 a large lemon)
- 1 clove garlic, peeled and smashed
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup extra-virgin olive oil
- 1/3 cup (1 1/2 ounces) grated parmesan cheese
For the swordfish:
- 2 packed cups fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 tablespoon fresh lemon juice (from 1/2 a large lemon)
- 1 clove garlic, peeled and smashed
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup extra-virgin olive oil
- 1/3 cup (1 1/2 ounces) grated parmesan cheese
- 4 (6-ounce) swordfish steaks
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoon lemon wedges
Preparation
Baking Directions:
For the 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.
For the swordfish: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.
