Vicky Murphy / Inland Seafood
* Citrus Grilled Swordfish with Pesto
4 6 oz. swordfish steaks
1 tablespoon butter, softened
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 teaspoon white pepper
Pesto Recipe
1 cup loosely packed fresh basil leaves
1 clove garlic, peeled
1/4 cup pine nuts
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
In a small bowl, combine butter, oil, lemon juice, lime juice and pepper. Blend thoroughly with a fork. Place fish on a medium hot grill. Spread about 1 teaspoon of citrus butter on each piece and grill for 4 minutes. Turn and spread with remaining butter and grill for about 4 minutes more or until cooked. Place on warm platter.
In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, salt and pepper. Puree until smooth. With machine on, slowly pour in olive oil. Process until pesto is well blended. Pour 2 tablespoons of pesto over each swordfish steak to serve.
Makes 4 servings.
