*Swordfish With Citrus Pesto
Basil Bunch, ea.
In Stock

Garlic Bulb, ea.
In Stock
Organic Lemon, ea.
In Stock

Wild Swordfish, 16oz
In Stock
Buck Brand Organic Navel Orange, ea.
In Stock
$1.19 $1.00
Sunridge Pine Nuts, 4oz.
In Stock

Citrus pesto:

  • 2 bunches 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


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 2 to 3 minutes on each side for a 3/4- inch thick fillet.


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

Recipe from Giada De Laurentiis

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