Ingredients:
1 5oz Swordfish Steak - 1 inch thick
olive oil for brushing fish
Pesto:
1 cup fresh basil leaves, packed
3 cloves fresh garlic
1/2 cup toasted pinenuts
3/4 cup olive oil
1/2 cup parmesan cheese, grated. preferably Reggiano
1 stick unsalted butter - room temperature
Balsamic Syrup:
1 cup balsamic vinegar
1/4 cup water
pinch of brown sugar

Directions:
1. Place all pesto ingredients in food processor and puree into a paste, (can be made in bigger batches and frozen).
2. Mix softened butter and 2-3 tsp pesto until smooth (can be done in a mixer).
3. Roll butter into a log in wax paper the diameter of a quarter - refrigerate
to harden.
4. Place all Balsamic Syrup ingredients in a sauce pot and reduce to a syrup - cool to room temperature and reserve.
5. Pre-heat grill.
6. Brush fish with olive oil.
7. Grill approximately 5-8 minutes on both sides.
8. Just before fish is done, top with a 1/4 inch slice of pesto butter, so it starts to melt.
9. Finish with balsamic syrup drizzled on fish.
10. Serve with potato of your choice and green vegetable.

Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts