Romantic Gifts and Advice on Romance - Under the Blue Moon

Cuisine

Chef Mitch's scrumptious creations will be a regular feature. Come back often for great recipes and ideas on how to keep your romance cooking!

Chef Mitch developed an interest in cooking at a very young age while helping Grandmom Pauline in the kitchen. A graduate from the Philadelphia Restaurant School, Chef Mitch has over 23 years of culinary expertise in diverse food/catering venues. He is presently a personal chef in the Philadelphia area.

"I have a passion for food and enjoy pleasing others with my culinary delights!"
------ Chef Mitch

To learn more about Chef Mitch go to www.mitchsmagnificentmeals.com

Swordfish with Citrus Pesto

Citrus Pesto:

1 bunch fresh basil, stemmed (about 3 cups)

1/2 C pine nuts, toasted

1 clove garlic

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 C extra virgin olive oil

1 C grated parmesan

Swordfish:

4 6-ounce swordfish steaks

Extra Virgin olive oil

Salt and freshly ground black pepper

Blend the basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until the mixture is finely chopped. Gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1 inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto and serve.