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Grilled Swordfish with Citrus Pesto
- 3 cups basil
- 1/2 cup pine nuts
- 2 cloves garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 tsp salt, plus more for taste
- 1 tsp pepper, plus more for taste
- 1/2 cup olive oil, plus more for the swordfish
- 1 cup grated Parmesan cheese
- 6 oz swordfish steaks (1 inch thick)
Directions:View on What's Gaby Cooking
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