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● Grilled Swordfish with Pesto
Bistecca di Spada al Pesto

4 swordfish steaks, about 6 ounces each and 1-inch thick
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus extra
2 cloves garlic
1⁄4 cup basil leaves, plus a few whole leaves for garnish
1 teaspoon anchovy paste
1 tomato, roughly chopped
1 tablespoon pine nuts
2 tablespoon walnuts, chopped
1 teaspoon pecorino, freshly grated
1 teaspoon Parmigiano-Reggiano
2 baby Roma tomatoes, sliced for garnish

Preheat a grill or grill pan over medium heat. Season the swordfish steaks with salt and freshly ground pepper. Drizzle the swordfish with 1⁄2 the olive oil and set aside to allow the fish to marinate for a few minutes. In a food processor, combine the garlic, basil, anchovy paste, tomato, both nuts and cheeses and the remaining olive oil. Season with salt and freshly ground pepper and purée until a roughly chopped pesto forms. You can add more olive oil if necessary to reach this consistency. Transfer the fish to the grill. Cook for 4 to 5 minutes per side. Serve with the pesto, tomato slices and basil leaves ● Serves 4

Wine Suggestion, Full-bodied, fat and complex white

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