1 lb Swordfish
1/2 cup plus 2T Olive Oil
Handful of Basil
1 Sprig of Rosemary
Juice of 1 Lemon
Juice of 1/2 Lime
Salt & Pepper
- Preheat the grill to medium high heat. Coat the Swordfish with 2T olive oil and season with salt and pepper.
- In a food processor, pulse to combine the basil, scallion, rosemary, shallot and lemon and lime juices. While the machine is running, add the 1/2 cup olive oil in a steady stream. Pour into a bowl and refrigerate until the fish is done.
- Place the swordfish on the grill. Cook for about 4 minutes on the first side and 3 minutes on the second side (the cooking time will depend on the thickness of the fish).
- Serve the salsa over the fish.