I'm pretty excited to share this latest discovery with those of you who love to cook and those who don't really cook much yet (hopefully you're changing your minds). The other night we had another one of Giada DeLaurentis' fabulous recipes called Swordfish and Spaghetti with Citrus Pesto. It has everything I like in a weeknight dinner. Another idea for serving up fish to the family (remember twice a week is what we should shoot for), it involves pesto (which is the best because you pack in a ton of flavors with very little effort) and it is easy and quickly made. If you have a food processor or a blender then you can make pesto and I suggest you do so very soon.
Swordfish and Spaghetti with Citrus Pesto (Giada DeLaurentis)
1 lb spaghetti pasta
1 bunch fresh basil, about 3 cups leaves
1/2 cup pine nuts, toasted
1 clove garlic (I always use more than recommended)
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Bring a large pot of salted water to a boil and cook spaghetti according to directions, about 9 min. Drain pasta and reserve 1/2 cup of pasta water.
Blend basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until finely chopped. With the machine running, gradually add oil until mixture is smooth and creamy. Transfer to a bowl and stir in the Parm. Toss with warm spaghetti and add reserved pasta water as needed to loosen.
Meanwhile, place a grill pan over med-high heat or preheat a charcoal or gas grill. Brush both sides of fish with olive oil and season with salt and pepper. Grill 4-5 min a side for 1 inch thick fillet. Serve along side or on top of pasta.