grilled swordfish with pesto + greens

styling by Abby Capalbo | photos by Erin McGinn

Today we’re launching our new entertaining series. Every Friday throughout the summer we’ll share with you our favorite menu ideas that you can pull together in no time. Last minute house guests? No problem. You’ve got you covered.

Our first meal is one of our go-to’s for quick entertaining. Fresh seafood on the grill is always a hit and your guests will appreciate the fresh bounty from the sea. A good smear of mayonnaise on the swordfish before grilling really does help to keep it moist while it cooks. 

Pesto
2 cups packed fresh basil
Juice from 1/2 lemon, plus extra for serving
1 clove garlic, roughly chopped
2 tablespoons freshly grated Parmigiano-Reggiano, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil, plus extra for serving

Cooking spray, for greasing
Mayonnaise
Kosher salt, to taste
Freshly ground black pepper, to taste
2 fresh swordfish steaks
Fresh garden greens, for serving

  1. Make pesto. In a food processor, add basil, lemon juice, garlic, and Parmigiano-Reggiano. Season with salt and pepper. Pulse a few times until mixture is finely chopped. Slowly stream in olive oil and process until mixture is combined. Taste for flavor and add more lemon juice or oil if necessary. Set aside.
  2. Preheat grill to medium-high. Coat grill with cooking spray.
  3. Place about 1/4 cup mayonnaise in a bowl. Using a pastry brush, brush swordfish steaks on both sides with mayonnaise and season one side of each steak with salt and pepper. Place swordfish steaks on grill, seasoned-side down and cook for about 5 minutes, until nice grill marks form. Turn swordfish steaks over and cook for another 5 minutes. After about 10 minutes, turn off far end of grill (where steaks weren’t cooking) and move swordfish steaks to this side of grill to allow them to finish cooking through, another 5 minutes (cooking time depends on thickness of steaks). Remove from grill, tent with aluminum foil and set aside.
  4. To serve, transfer swordfish steaks to a serving platter and top each with some pesto. Top with some greens and serve. Serve remaining greens in a bowl tossed with a drizzle of olive oil, lemon juice, and some salt and pepper.

Serves 4-6.

cook’s note: Pesto is a perfect make-ahead sauce to have in the refrigerator. Make a bigger batch on the weekend and have it ready to go for the rest of the week. When storing pesto, add a thin layer of olive oil over the top of it (covering the pesto completely) to help the pesto from turning brown. If it does turn a bit brown, simply discard that part and use the rest of it.


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