Name: Grilled Swordfish Steaks W/ Olive Pesto And Grilled Leeks
Ingredients: 3 lb 1-inch-thick swordfish steaks, cut; into 8 pieces; 1 Salt & freshly ground pepper; 9 tb Extra-virgin olive oil, plus more f; or brushing leeks; 1/4 c Pitted oil-cured olives; 1 sm Clove garlic, peeled; 1 1/2 c Loosely packed arugula leaves; 1/4 c Parsley leaves; 1/4 ts Dry oregano; 12 sm Leeks

Many a man has died from internal bleeding, and yet there has been no wound whatever to be seen by the eye. You may go to hell as well dressed in the garnishings of morality as in the rags of immorality. Unless the very center of your soul and the core of your being be made obedient to the living God, He will not accept you, for He looks not only to your outward condition, but to your heart's secret loyalty or treachery toward Himself.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits, Meats, Vegetables		Fish, Fruits, Meats, Vegetables	8	Servings

INGREDIENTS

3	lb	1-inch-thick swordfish steaks, cut; into 8 pieces
1		Salt & freshly ground pepper
9	tb	Extra-virgin olive oil, plus more f; or brushing leeks
1/4	c	Pitted oil-cured olives
1	sm	Clove garlic, peeled
1 1/2	c	Loosely packed arugula leaves
1/4	c	Parsley leaves
1/4	ts	Dry oregano
12	sm	Leeks

INSTRUCTIONS

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 1 1/2 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@leading.net on Feb 02, 1999

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