*Swordfish With Citrus Pesto
Garlic Bulb, ea._THUMBNAIL
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Organic Lemon, ea._THUMBNAIL
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Selina Naturally Celtic Sea Salt, 1lb._THUMBNAIL
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Sunridge Pine Nuts, 4oz._THUMBNAIL
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Grassi Shredded Parmesan, 8oz._THUMBNAIL
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Basil Bunch, ea._THUMBNAIL
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Wild Swordfish, 16 oz._THUMBNAIL
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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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