Swordfish With Citrus Pesto

• For the Citrus Pesto:
• 1 bunch fresh basil, stemmed (about 3 cups)
• 1/2 cup pine nuts, toasted
• 1 clove garlic
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 cup grated Parmesan
• For the Swordfish:
• 4 (6-ounce) swordfish steaks
• Extra-virgin olive oil
• Salt and freshly ground black pepper

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. 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.
3. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

fresh basil, pine nuts, clove garlic, lemon, orange, salt, freshly ground black pepper, extravirgin olive oil, parmesan, swordfish steaks, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/swordfish-with-citrus-pesto-1251821 (may not work)