What is pesto Trapanese?

Pesto Trapanese is a Sicilian pesto from the city of Trapani in western Sicily. It is made with fresh tomatoes, raw almonds, basil, garlic, and olive oil. It is lighter and brighter than Genovese pesto, which uses pine nuts and no tomatoes.

Why no cheese on the fish version?

Traditional Italian cooking does not pair cheese with fish. The pesto is rich enough from the almonds and olive oil. If you want cheese, serve this pesto on pasta or crostini instead.

Can I use a different fish?

Yes. Any firm, grillable fish works. Halibut, mahi mahi, and tuna steaks are good alternatives. Avoid delicate, thin fillets that will stick to the grill and fall apart.

Can I make pesto Trapanese in advance?

Yes, a few hours ahead. Keep it at room temperature. Do not refrigerate before serving as the cold dulls the flavor and changes the texture of the olive oil.

Grilled Swordfish with Pesto Trapanese

Ingredients

Scale

Pesto Trapanese (no cheese):

1 pint cherry or grape tomatoes
1/2 cup whole blanched raw almonds
1 cup fresh basil leaves, packed
2 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste

Swordfish:

4 swordfish steaks (about 1 inch thick)
Extra virgin olive oil
Salt and pepper

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Instructions

Make the pesto: Combine tomatoes, almonds, basil, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, drizzle in the olive oil until you reach your desired consistency. It should have some texture, not be completely smooth. Season with salt and pepper. Set aside.
Preheat grill to high heat.
Brush swordfish steaks with olive oil and season generously with salt and pepper on both sides.
Grill swordfish 3 to 4 minutes per side, until grill marks form and fish is cooked through but still moist in the center.
Spoon a generous amount of pesto Trapanese onto each plate, spreading it into a bed. Place the grilled swordfish on top. Drizzle with a little extra virgin olive oil and serve immediately.

Prep Time: 15
Cook Time: 10