Title: Grilled Swordfish Steaks W/ Olive Pesto & Grilled Leeks-M
Categories: Entree Fish Vegetable Bbq
Yield: 8 Servings

3	lb	1-inch-thick swordfish steaks, cut into 8 pieces
		Salt & freshly ground pepper
9	tb	Extra-virgin olive oil, plus more for 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

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 &

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