• Preheat grill to medium high. Rub swordfish with a little olive oil; Season with salt and pepper.
• Make spinach pesto by adding spinach leaves, olive oil, Parmesan cheese, pine nuts, garlic to a blender or food processor. Process until smooth.
• Grill fish for 6-8 minutes turning once during cooking process. Serve the swordfish with spinach pesto. Serves 4.

Nutrient analysis per recipe serving:
260.4 calories; 12g total fat(42.5% calories from fat); 35.5g protein; 0.9g carbohydrate; 0.4g dietary fiber; 68mg cholesterol; 208mg sodium

Selection and Storage:
Because of great demand, swordfish is usually sold fresh, most commonly as steaks with skin on.

Preparation:
Swordfish has very few bones, a firm flesh and a distinctive but mild flavor. Store in the coldest part of the refrigerator and use within 1 or 2 days.

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