INGREDIENTS
1 bunch fresh basil, stems removed
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin oil
1 cup grated Parmesan
4 (6 oz.) shark steaks
Extra-virgin olive oil
Salt and black pepper to taste
Garnish with lemon slices
DIRECTIONS
Blend basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until mixture is finely chopped.
With the machine running, gradually add olive oil until mixture is smooth and creamy.
Transfer to a bowl and stir in Parmesan.
Place a grill pan over medium-high heat or preheat a gas grill.
Brush both sides of fillets with olive oil and season with salt and pepper.
Grill for 3 to 4 minutes on each side for a 1 inch fillet.
Transfer the grilled fish to serving plates, top with citrus pesto; garnish with lemon slices.
Serves 4.
