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Grilled Swordfish Steaks With Olive Pesto

3 faves
Nutrition per serving    (USDA % daily values)
CAL
454
FAT
83%
CHOL
56%
SOD
13%

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Ingredients for 8 servings

3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces

Salt and freshly ground black pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

1/4 cup pitted oil-cured olives

1 small clove garlic, peeled

1 1/2 cups loosely packed arugula leaves

1/4 cup fresh flat-leaf parsley leaves

1/4 teaspoon dried oregano

12 small leeks, well washed

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