*Swordfish With Citrus Pesto
Garlic Bulb, ea. THUMBNAIL
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Garlic Herb Marinated Wild Pacific Swordfish, 16oz THUMBNAIL
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Organic Basil Bunch, 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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Wild Swordfish, 16 oz. THUMBNAIL
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Sunridge Pine Nuts, 4oz. THUMBNAIL
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$10.99
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
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$9.99
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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

Swordfish:

  • 4 (6-ounce) swordfish steaks
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

Directions

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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All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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