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Title: Grilled Swordfish Steaks W/ Olive Pesto And Grilled Leeks
Yield: 8 Servings

Ingredients

      3 lb 1-inch-thick swordfish
           -steaks, cut; into 8 pieces
      1    salt & freshly ground pepper
      9 tb extra-virgin olive oil, plus
           -  more; f, or brushing leek
    1/4 c  pitted oil-cured olives
      1 sm clove garlic, peeled
  1 1/2 c  loosely packed arugula
           -leaves
    1/4 c  parsley leaves
    1/4 ts dry oregano
     12 sm leeks

Instructions

1. Arrange swordfish steaks in a shallow baking dish, season well
with salt and pepper, and coat with 3 T olive oil. Let marinate at
room temperature for up to 1 hour, until ready to grill. (Or marinate
longer in the refrigerator and return fish to room temperature before
grilling.)

2. To make pesto, combine olives, garlic, arugula, parsley, oregano,
and salt to taste in the bowl of a food processor. With machine on
pulse, slowly add remaining olive oil. Add 1 1/2 T hot water,
pulsing, until coarsely pureed. Set aside.

3. Heat a grill until very hot. Meanwhile, trim root hairs and dark
green tops from leeks, leaving bottoms intact. Cut leeks in half
lengthwise and soak them in a bowl of cold water to remove sand.
Drain well and brush with olive oil.

4. Place fish and leeks on grill. Cook leeks on both sides until limp
and lightly charred, about 5 minutes. Remove leeks from grill and
turn fish. Cook fish for another 5 minutes, or until nearly cooked
through; remove from grill and transfer to a shallow baking dish.

5. Spoon pesto over hot fish, turning fish to coat well. Arrange
leeks on a serving platter and place fish on top. Pour juices over
fish and serve.

Martha Stewart Living/Sept./94 Put together by Di Pahl &

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