INGREDIENTS

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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