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Grilled Swordfish Steaks W/ Olive Pesto & Grilled Leeks-M

Grilled Swordfish Steaks W/ Olive Pesto & Grilled Leeks-M is built on Salt Freshly Ground Pepper and Extra Virgin Olive Oil. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 9 tbsp

Method (preview)

1. 1

   Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 T olive oil.

2. 2

   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.)

3. 3

   To make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor.

4. 4

   With machine on pulse, slowly add remaining olive oil.

5. 5

   Add 1 1/2 T hot water, pulsing, until coarsely pureed.

6. 6

   Set aside.

7. 7

   Heat a grill until very hot.

8. 8

   Cut leeks in half lengthwise and soak them in a bowl of cold water to remove sand.

9. 9

   Drain well and brush with olive oil.

10. 10

    Place fish and leeks on grill.

11. 11

    Cook leeks on both sides until limp and lightly charred, about 5 minutes.

12. 12

    Remove leeks from grill and turn fish.

13. 13

    Cook fish for another 5 minutes, or until nearly cooked through; remove from grill and transfer to a shallow baking dish.

14. 14

    Spoon pesto over hot fish, turning fish to coat well.

15. 15

    Arrange leeks on a serving platter and place fish on top.

16. 16

    Pour juices over fish and serve.

17. 17

    Martha Stewart Living/Sept./94 Put together by Di Pahl &