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Grilled Swordfish Steaks with Olive Pesto

This recipe works well with any meaty fish.

  • servings: 8

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Ingredients

  • 3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/4 cup pitted oil-cured olives
  • 1 small clove garlic, peeled
  • 1 1/2 cups loosely packed arugula leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 teaspoon dried oregano
  • 12 small leeks, well washed

Variations

This recipe appeared in Martha Stewart Living's 10th Anniversary Cookbook without leeks.

Directions

  1. Step 1

    Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)

  2. Step 2

    Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.

  3. Step 3

    Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.

  4. Step 4

    Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.

Source
Martha Stewart Living, September 1994

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