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.
Originally Submitted
5/13/2009
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