Thursday, October 8, 2009

Swordfish with Citrus Pesto

So I'm watching the TV this morning to see how NASA is going to blow up a chunk of the moon and nothing happens. You know, nothing. No KAPOW!!!, no BLOOEY!!! Nothing. The Today Show, Good Morning America, CNN, the Travel Channel, everyone is waiting for the big something and...




Now I admit a certain glee in watching preening Matt Lauer and clueless Meredith Viera suddenly have to explain why nothing happened after they spent the last two days promoting the event like it was Armageddon II. They trotted out some poor scientist to explain why nothing happened. The guy gave it his best shot, but it's really hard to talk about, nothing. Believe me I have to do it twice a week and there is many a time when I struggle to come up with something to write about.

Of course, the experts and the network talking heads overlook the most obvious explanation. The reason there was no explosion is because, as any child can tell you, the Moon is made of cheese. Cheese does not spew rocks and hydrogen atoms when hit by a large SUV traveling at 6,000 miles an hour. No! Slam into a continent-size piece of Brie at that speed and you'll be sucked under in picoseconds.

As you read this, Moonie Men are sipping port and nibbling on the Moon and crackers, wondering who the driver was of the NASA 2009 Explorer that slammed into their neighbor Harry's crater. Get real folks, it's the only reasonable explanation.

Today's recipe has nothing to do with the Moon or cheese. The best I can come up with is a vague affiliation to water. Today I'm making Swordfish with a Citrus Pesto. The star of this recipe is the pesto. Though it's a bit tart, it does give the fish a fresh acidic bite. So sit back, look up at the moon and enjoy...

Swordfish with Citrus Pesto
by Giada De Laurentiis with minor adjustments by Crabby

2 cups fresh basil leaves, stemmed
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
1 cup grated Parmesan Cheese

1 1/2 pound swordfish steak
1 TBSP cooking oil
Salt & Pepper to taste

Blend the basil, pine nuts, garlic, citrus zests, juices, salt and pepper in a food processor or blender. Process until until the mixture is finely chopped.

With the machine running, slowly pour the olive oil into the mixture until it is smooth and creamy.

Transfer the pesto to a bowl and stir in the Parmesan cheese.

Set Aside.

Pre-heat your gas grill over medium-high heat.

Brush both sides of the swordfish with the tablespoon of cooking oil. Season both sides of the fish with salt and pepper.

Grill the swordfish about 4 minutes per side (assuming approximately a 1 inch thickness).

Transfer the fish to a serving platter and top with the citrus pesto.

All in all a very simple recipe. I upped the amount of olive oil slightly and you may want to add some extra pepper depending on your taste.

I'll see you in a few days, let's all hope that the NASA satellites didn't dislodge some sort of Moon Flu that's rocketing it's way in our direction as we speak. Until next time, remember you can do it, you can cook.

1 comment:

WineWizardBob said...

Because there is already so much acid in the dish, now is the time to serve one of those big rich buttery oaky California Chardonnays. Toasted Head around 15 a bottle is a good choice, but this is the dish for one of those monster Chardonnays only California makes. Rombauer comes to mind.

Now these big buttery wines do not match well with Moon cheese. Cheese lacks acid but is very high in fat content, so a high acid Chardonnay from France is perfect. Hence the Brie and Chablis set are diningly correct.