Swordfish with citrus pesto

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the swordfish

Extra-virgin olive oil
4 (170g) swordfish steaks
Salt and freshly ground black pepper

For the citrus pesto

1 bunch fresh basil, stemmed
60g pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp salt
1/2 tsp freshly ground black pepper
140ml extra-virgin olive oil
180g grated parmesan
For the swordfish:
1) Place a griddle pan over medium-high heat or preheat a barbecue or griddle.

2) Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Griddle the swordfish about 3 to 4 minutes on each side for a 2.5cm thick fillet.

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

For the citrus pesto:
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.

2) Transfer to a bowl and stir in the Parmesan.

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