yields: 6 servings
the ingredients:
2 cups fresh basil leaves (packed)
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
2 lbs. swordfish steaks (or grilling steaks)
kosher salt and freshly ground black pepper
the method:
in the bowl of a food processor, pulse the basil and two cloves of the garlic. add half of the olive through the top spout, and pulse to combine (the pistou should be textured, not puréed). season to taste with salt and pepper. set aside.
in a small bowl, combine the remaining oil and garlic. season each side of the protein with salt and pepper (more so for steaks), and drizzle with the garlic oil. let stand for 15 minutes. then, preheat the oven to broil or the grill to medium-high. broil the swordfish for five to seven minutes (depending on your oven), or cook steaks until desired doneness. garnish with the pistou, or serve it on the side.