Grilled California Swordfish with Pesto

Servings: 4
Suggested Wine: Chardonnay
Source: California Seafood Council
Internet Address: http://www.ca-seafood.org/index.htm

1 pound California swordfish (or other medium dense to dense fish)

PESTO SAUCE (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (piñon, almonds, pecans, or walnuts)
1 large bunch basil, cilantro, or Italian parsley
1/4 cup Parmesan or Romano cheese, grated
1 head garlic (about 6-8 cloves)
1/2 tsp. pepper
Zest of 1 lemon

GARNISH
Lemon wedges
Herb sprigs

BROILED, GRILLED OR BBQ'ED:
Baste with pesto when turning. Cook 10 minutes total per inch of thickness, approximately 5 minutes per side. Serve with pesto on top. Garnish with lemon wedges.

PESTO:
Process or blend all sauce ingredients together until smooth. Stir well before serving. Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.

Makes 1 cup.

Serve with Brown Rice and your favorite vegi or salad.