Swordfish Stuffed With Basil Pesto

Simple, healthy, delicious way to enjoy swordfish. Prepared in such a large batch for a get-together, so you'll have to scale it down. (I wanted to play with my new food processor and this is what I came up with.) Served with a large salad and fresh fruit for a complete, light meal.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄2 cup  packed fresh basil
• 1  clove garlic
• 1  tablespoon pine nuts
• 1  tablespoon  grated parmesan cheese
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon water
• 2  teaspoons olive oil
•  salt & fresh ground pepper
• 6 (5 1/2ounce)  swordfish steaks

Directions

1. In a blender or food processor, combine the basil, garlic, pine nuts, Parmesan, parsley, water, and oil.
2. Process until smooth.
3. Season the swordfish steaks with the salt and pepper.
4. Also, season the pesto with salt and pepper to your taste.
5. Preheat the broiler (or your oven- to 400 if thats what you're using).
6. Coat a broiler pan with no-stick spray.
7. Slice the fish through its side, cutting nearly to the skin.
8. Be careful not to cut the fish in half.
9. Stuff the fish with the pesto, reserving a few tablespoons of pesto.
10. Spread the reserved pesto on the top and bottom of the fish.
11. Place the fish on the prepared pan and broil 4" from the heat for 10 minutes.
12. Turn the fish over halfway through the cooking time.
13. Fish is done when it flakes easily with a fork.
14. (I imagine the cook-time in the oven would be roughly the same- 20 minutes total, turning once, half-way through.).
15. (To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.).