Swordfish and Spaghetti with Citrus Pesto

Name: Swordfish and Spaghetti with Citrus Pesto
Yield: 4 servings
Ingredients: 1 pound spaghetti; 1 bunch of fresh basil, stemmed (about 3 cups); 1/2 cup toasted pine nuts (see page 168); 1 garlic clove; Grated zest and juice of 1 lemon; Grated zest and juice of 1 orange; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 cup freshly grated Parmesan cheese; 4 6-ounce swordfish steaks; Extra-virgin olive oil; Salt and freshly ground black pepper

January 26, 2012

You’ll find many recipes for swordfish in Sicily, where it is plentiful, often combined with citrus to give the meaty fish a bit of pizzazz. Here the citrus flavors come from the pesto; it’s great over grilled chicken or a steak, too.

Recipe notes

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