You’ll find many recipes for swordfish in Sicily, where it is plentiful, often combined with citrus to give the meaty fish a bit of pizzazz. Here the citrus flavors come from the pesto; it’s great over grilled chicken or a steak, too.

　　

Ingredients

4 servings

　　1 pound spaghetti

　　

Citrus Pesto

1 bunch of fresh basil, stemmed (about 3 cups)

　　1/2 cup toasted pine nuts (see page 168)

　　1 garlic clove

　　Grated zest and juice of 1 lemon

　　Grated zest and juice of 1 orange

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　1 cup freshly grated Parmesan cheese

　　

Swordfish

4 6-ounce swordfish steaks

　　Extra-virgin olive oil

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid.

　　

Step 2

Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until 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. Toss with the warm spaghetti and the reserved pasta water.

　　

Step 3

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

　　

Step 4

Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

　　Everyday Pasta