steffsays's Notes:
Expand1 pound swordfish steak, cut into 4 fillet-sized pieces Ask a question about this ingredient
5 garlic scapes, roughly chopped Ask a question about this ingredient
2 handfuls basil Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 ounces grated Parmesan cheese Ask a question about this ingredient
juice of 1/2 a lemon Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Place garlic scapes, basil, olive oil, Parmesan and 1/2 of the lemon juice in a food processor.
Ask a question about this stepProcess the mixture until it is smooth. More olive oil can be added to achieve the desired texture.
Ask a question about this stepHeat up a standard grill, grill pan, or counter top electric grill and coat it with cooking spray or oil.
Ask a question about this stepSeason the swordfish with the remaining lemon juice and a sprinkling of salt and pepper.
Ask a question about this stepGrill the fish until thoroughly cooked. This should take about 5 minutes if the fillet is 1/2 inch thick.
Ask a question about this stepTop the swordfish with pesto.
Ask a question about this stepServe with side dishes of your choice or add lettuce and tomato to make a sandwich or wrap (my preference).
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
