Fish has always been a staple in my diet, I try and eat it one to two times a week for dinner.  Fish can be a light dish that does not feel like it just sits in your stomach for hours.  I tend to cook salmon, trout or cod but was given a special request to try swordfish.  I read a lot of articles on how to cook swordfish but since it is the summer time, I decided to try and grill the fish.  Swordfish is a fish that will standup on the grill and will not fall apart.  I found a recipe for grilled swordfish with citrus pesto and decided that I had to try it.  I usually only make a basic pesto but the addition of lemon and orange seemed to go well with the fish.  The helpful tip that I have for making the swordfish is that if you are using previously frozen fish, make sure it is completely defrosted before you put it on the grill or else it will not cook all the way through, leaving the center cold and the outside edges over cooked.

Citrus Pesto adapted from Giada De Laurentis

1 bunch basil (3 cups)

1/2 cup toasted pinenuts

4 cloves garlic (you can use less but I love garlic!!!)

1 lemon (zest and juice)

1 orange (zest and juice)

1/2 tsp. kosher salt

1/2 tsp. ground pepper

1 tsp. crushed chili flakes

1/2 good olive oil

1 cup grated parmesan cheese

Combine all ingredients except for cheese and olive oil in the food processor.  Blend until garlic and pinenuts are broken down. Begin to slowly drizzle olive oil into processor.  After pesto is combined add the cheese and pulse for 5 seconds.  Take pesto out of the processor and put into a plastic container.  In order to keep your pesto greener longer, pour one tbs of olive oil on top of the pesto.

For the sword fish, bring your grill to a high temp.  Drizzle olive oil, salt and pepper onto both sides of the fish.  Grill the fish for 3 to 4 minutes on each side.

I served this fish with a fresh heirloom tomato salad with basil and feta.  I also grilled asparagus and zested some lemon on top before I served it.

The citrus pesto worked really well with the fish and the salad and vegetables kept the dish both light and refreshing.

I hope you enjoy this dish as much as I did!