Grilled Swordfish with Pesto Butter

3 lbs swordfish steaks, cut 3/4-inch to 1-inch thick
Vera Jane's Extra-Virgin Olive Oil
Freshly ground black pepper
Pesto butter (see recipe below)

Pesto Butter
3/4 cup grated Parmigiano-Reggiano
4 1/2 cups loosely packed basil leaves
2 cloves garlic
1/3 cup pine nuts
1/2 cup (1 stick) unsalted butter, room temperature

In a food processor, use the steel blade to finely mince the garlic. Add basil and process until finely chopped. Add pine nuts and Parm; process until coarsely chopped. Blend in butter. Store in refrigerator for up to one week; freeze for longer storage. Serve at room temperature.

To prepare swordfish:
Preheat grill or broiler. Brush fish with olive oil; season lightly with freshly ground black pepper. Grill or broil fish for 10 minutes per inch of thickness or until done, turning once. Serve with pesto butter. Makes 4 to 6 servings

Makes 4 — 6 servings

Allergy Warning: Contains fish