Ingredients

4 tb sp basil pesto
4 tsp olive oil
4 swordfish steaks, each 185-220g
extra oil, for the broiler.

Salsa

2 beefsteak tomatoes, finely chopped
1 small red onion, minced
1 tsp coarse black pepper
2 tb sp chopped basil
40 mls extra virgin olive oil
4 tsp lemon juice.

Pesto Sauce

1+1/2 cups basil leaves
1/4 cup pine nuts, toasted
2 cloves garlic, roughly chopped
1/4 cup parmesan cheese, grated
1/4 cup percorino cheese, grated
5 tb sp olive oil
salt and freshly ground black pepper.

Method

Combine basil pesto and olive oil.

Brush fish with pesto and set aside.

heat broiler and cook fish, 2-3 minutes each side.

Combine all salsa ingredients in a small bowl and mix well.

Serve the fish coated with salsa.

Method

Place the basil, pine nuts, garlic and cheeses in a food processor and grind
into a paste.

With the motor still running, add oil in a steady stream, until well combined.

Season with salt and pepper to taste.

Refrigerate, covered with a little olive oil, to prevent basil going brown.

Note: Pesto can be frozen.

Serves: 4