| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
- 4 (6-ounce) swordfish steaks
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 809 |
| Total Fat | 64 g |
| Saturated Fat | 14 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 50 g |
| Cholesterol | 138 mg |
| Sodium | 750 mg |
| Serving Size | 1 of 4 servings |
| Calories | 809 |
| Total Fat | 64 g |
| Saturated Fat | 14 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 50 g |
| Cholesterol | 138 mg |
| Sodium | 750 mg |
Reviews
I made this pesto tonight and it was wonderful! I happened to have salmon in the freezer so I put the pesto on that instead of on swordfish. We all loved it. It was super easy to make and there’s enough left over to have on some pasta tomorrow. I highly recommend it.
best pesto ever
This pesto sauce is amazing. Really the best that I have ever had, and particularly good with Swordfish. I did leave out the Parmesan cheese, which made it even lighter and perfect for s summer evening. I highly recommend it without the cheese. I would be curious if anyone else tried it this way.
Really wonderful. Our fish was fantastic and the citrus pesto added delicious flavor. Wouldn’t change a thing.
This pesto is EXCELLENT alone over pasta for a light and very tasty summer dinner. Even my 4 year old gobbles up this “green pasta” as he calls it. I usually do not use the orange; instead I use the zest and juice of 2-3 lemons. This pesto is also great on chicken.
Very very good… I did cheat and use jarred pesto as I had some on hand…. This was still very flavorful! I will for sure make again! I really like the swordfish.. Very meaty fish
Oh my goodness. This pesto is AMAZING. I didn’t make swordfish, but baked tilapia instead. I halved the pesto recipe and still had some to throw in the freezer. I even put the pesto on my roasted asparagus and it was absolutely heavenly. Keeping this recipe for sure!
The citrus pesto sauce is amazing. I make it all the time in the summer. Great with the swordfish but any mild white fish can be substituted. I’ve used the pesto on haddock, tilapia, cod and halibut…all with equally delicious results.
I made this recipe for company & they loved it. My father-in-law is lactose intolerant, so I substituted pecorino for parmesan in the pesto. I omitted the salt b/c the pecorino is salty and only added about 3/4 of a cup of cheese. I used Mahi and Tilapia b/c that was what I had on hand. I thought the pesto was really great and was the flavors were well blended. I would definitely make it, again.
This pesto was a really tasty topping for my swordfish. I will definitely use this recipe again and try it with different types of fish. Another good way to make use of basil and lemons from my garden! I used a little less of the juice than the recipe called for, since I didn’t want the pesto to be too liquidy.