Grilled Swordfish with Citrus Pesto

Ingredients:

Citrus pesto

• 1 bunch basil, chopped (3 tbsp.)
• 0.5 cups toasted pine nuts
• 1 clove of garlic
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper
• 0.5 cups extra-virgin olive oil
• 1 tbsp. grated parmesan

Swordfish

• 4 swordfish steaks, 170g each.

Preparation:

1. Combine the basil, pine nuts, garlic, zest, juices, salt, and pepper in a food processor and pulse until pureed. With the processor running, gradually add the olive oil until the mixture is smooth. Transfer the pesto to a bowl and fold in the Parmesan.
2. Place a grill pan over medium-high heat, or preheat a gas or charcoal grill.
3. Brush the fish fillets with olive oil on both sides, season with salt and pepper. Grill the fish for 3-4 minutes (for 2.5 cm thick fillets) on each side.
4. Transfer the finished fish to serving plates, top with citrus pesto and serve.