Citrus pesto:

• 1 bunch fresh basil, stemmed (about 3 cups)
• 1/2 cup pine nuts, toasted
• 1 clove garlic
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 cup grated Parmesan

Swordfish:

• 4 (6-ounce) swordfish steaks
• Extra-virgin olive oil
• Salt and freshly ground black pepper

Directions

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.