Broiled swordfish served with a dollop of vibrant sun-dried tomato pesto.

Swordfish with Sun-Dried Tomato Pesto

1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil - divided use
2 cloves garlic, peeled
1 teaspoon salt - divided use
4 (6-ounce) swordfish steaks
1/4 teaspoon ground black pepper
1 lemon, juiced

1. Preheat broiler.
2. In a food processor or blender, combine sun-dried tomatoes, Parmesan, half the olive oil, garlic and half the salt. Process until smooth. Transfer to a bowl and set aside.
3. Season swordfish with remaining salt and pepper. Brush with remaining olive oil and place in a shallow, broiler-safe pan.
4. Broil, 4 to 5 inches from heat, until lightly browned and thoroughly cooked, about 4 minutes per side. Fish should be opaque and flake easily with a fork. Remove from oven and sprinkle with lemon juice.
5. Serve immediately with a dollop of sun-dried tomato pesto.

Makes 4 servings.

Cooking Tip: Also good on the grill.