You may also like
Categories:
basil clove garlic pumpkin seeds salt black pepper olive oil lemon juice blue cheese crumbles Swordfish kosher salt black pepper olive oil butter
Viewed: 59 - Published at: 6 years agoIngredients
- 3 cups Basil Leaves, Loosely Packed
- 1 clove Garlic, Chopped
- 1/4 cups Shelled, Roasted And Salted Pumpkin Seeds
- 1/4 teaspoons Salt
- 18 teaspoons Black Pepper
- 13 cups Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- 1/4 cups Blue Cheese Crumbles
- 4 pieces (about 10 Oz. Size) Swordfish Steaks
- 1- 1/2 teaspoon Kosher Salt
- 1/2 teaspoons Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Butter
Method
- Note: The cook time is for swordfish steaks about 1 1/4 thick.
- If using thinner or thicker cuts, adjust cooking time a minute or so per side.
- For the pesto: Place basil, garlic, pumpkin seeds, salt and pepper in a food processor.
- Pulse until coarsely chopped.
- Drizzle in olive oil and process until mixture is pureed.
- Drizzle lemon juice through the feed tube and continue to process for another 10 seconds.
- Remove the bowl from the base and take out the blade.
- Add blue cheese to the bowl, breaking up any large chunks.
- Gently stir to incorporate.
- For the fish: Preheat a large nonstick skillet on medium high.
- Pat swordfish dry with paper towels.
- Season one side with half of the kosher salt and pepper.
- Add olive oil to the skillet.
- Place swordfish, seasoned side down, on skillet.
- Season the top side with the remaining kosher salt and pepper.
- Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned.
- Turn swordfish over and cook the second side for 2 to 3 minutes.
- About 30 seconds before you want to remove the fish (fish is done when the interior is opaque throughout), add butter and swirl it around.
- Turn fish over and cook the other side in butter for 10 seconds.
- Remove fish.
- Do not overcook as it will dry out.
- Spread pesto over fish and serve.
