Grilled swordfish steaks w/ olive pesto and grilled leeks

8 Servings

Ingredients

Quantity Ingredient
3 pounds 1-inch-thick swordfish steaks, cut; into 8 pieces
1 Salt & freshly ground pepper
9 tablespoons Extra-virgin olive oil, plus more f; or brushing leeks
¼ cup Pitted oil-cured olives
1 small Clove garlic, peeled
1½ cup Loosely packed arugula leaves
¼ cup Parsley leaves
¼ teaspoon Dry oregano
12 smalls Leeks

Directions

1. Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 T 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. 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 olive oil. Add 1½ T hot water, pulsing, until coarsely pureed. Set aside.

3. Heat a grill until very hot. Meanwhile, trim root hairs and dark green tops from leeks, leaving bottoms intact. Cut leeks in half lengthwise and soak them in a bowl of cold water to remove sand. Drain well and brush with olive oil.

4. Place fish and leeks on grill. Cook leeks on both sides until limp and lightly charred, about 5 minutes. Remove leeks from grill and turn fish.

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

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

Martha Stewart Living/Sept./94 Put together by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #4 by tbankerd@... on Feb 02, 1999

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