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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.