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Friday, May 7, 2010

Grilled Swordfish with Citrus Pesto Sauce

4  6-oz Swordfish Steaks
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper 

Citrus Pesto:

2 1/2 cups (packed) Fresh Basil Leaves
1/4 cup Pine Nuts, toasted
1 clove Garlic
1 Lemon, zested and juiced
Zest of 1 Orange and Juice of 1/2 Orange
1/2 tsp Salt
1/2 tsp freshly Ground Black Pepper
1/4 cup Extra-Virgin Olive Oil
1/4 cup grated Parmesan and Romano Cheese
1/4 cup grated Asiago Cheese

Combine 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. Spoon the mixture into a bowl and add the parmesan and asiago, and set in fridge to chill.

Place swordfish in a shallow dish and brush with olive oil. Next drizzle with lemon juice and season with salt and pepper. Place the swordfish on a preheated grill for about 3 - 4 minutes per side. After turning, season the top of the steaks lightly with more olive oil, salt and pepper.

Serve immediately with a generous portion of Citrus Pesto on top. Add a side salad with White Wine and Citrus Vinaigrette and a light white wine for a light summer meal.

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