Swordfish With Blue Pesto

Name: Swordfish With Blue Pesto
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 3 cups basil leaves, loosely packed; 1 clove garlic, chopped; 1/4 cup shelled, roasted & salted pumpkin seeds; 1/4 tsp. salt; 1/8 tsp. black pepper; 1/3 cup extra virgin olive oil; 1 tbsp. lemon juice; 1/4 cup blue cheese crumbles; 4 pieces (approx. 10 oz. each) swordfish steaks; 1 tbsp. extra virgin olive oil; 1 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1 tbsp. butter

by In Good Flavor

4 Servings

12 min

My husband is a picky eater, and my daughter is a pescatarian, so mealtime is a compromise when she comes over for dinner. Lucky for me, everyone in the family likes swordfish. It is meaty in texture yet mild in taste.

For this dish, the swordfish is simply seasoned with salt and pepper. It is then pan-seared until the outside develops a brown crust and the inside is opaque throughout.

The swordfish is topped with blue cheese pesto, which is made with basil, pumpkin seeds, lemon juice, and, of course, blue cheese. The pesto is herbaceous from the basil, piquant from the cheese, and citrusy from the lemon. It is full of flavor yet beautifully complements the swordfish.

I serve this dish with rice, baked potatoes, or mashed potatoes for an easy and delicious family dinner. It always pleases.

The original recipe is at In Good Flavor.

Swordfish With Blue Pesto

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Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 7 Minutes Total time: 12 min

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% Daily value

Ingredients

For the Blue Cheese Pesto:

3 cups basil leaves, loosely packed
1 clove garlic, chopped
1/4 cup shelled, roasted & salted pumpkin seeds
1/4 tsp. salt
1/8 tsp. black pepper
1/3 cup extra virgin olive oil
1 tbsp. lemon juice
1/4 cup blue cheese crumbles

For the Swordfish:

4 pieces (approx. 10 oz. each) swordfish steaks
1 tbsp. extra virgin olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. butter

Instructions

Make the pesto:

Place the first five ingredients into a food processor and pulse until coarsely chopped. Drizzle in olive oil and process until the mixture is pureed. Drizzle lemon juice through the feed tube and continue processing for another 10 seconds.
Remove the bowl from the base and take out the blade. Add the blue cheese to the bowl, breaking up any large chunks. Gently stir to combine.

To cook the swordfish:

Preheat a large nonstick skillet over medium-high heat. Pat the swordfish dry with paper towels. Season one side with half of the kosher salt and pepper.
Add olive oil to the skillet. Place the swordfish, seasoned side down, in the 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 the swordfish over and cook the second side for 2 to 3 minutes. Do not overcook, as it will dry out.
About 30 seconds before the fish is done (the fish is done when the interior is opaque throughout) and ready to be removed from the skillet, add butter and swirl it around. Turn the fish over and cook the other side in butter for 10 seconds.
Remove the swordfish. Spread pesto over the fish and serve with rice, baked potatoes, or mashed potatoes.

Comments

Naomie Moore aka baileyanddaisey, Castaic CA on Aug 26, 2021

Pesto sounds delicious! Will give it a try. Thanks for sharing!

1 Reply
- In Good Flavor on Aug 26, 2021
  
  The pesto adds so much flavor to this swordfish. I hope you’ll like it!!
  
  Like
Cynthia on Oct 08, 2021

I am not a fan of blue cheese is there a substitute for blue cheese?

Like Reply
- In Good Flavor on Oct 08, 2021
  
  Feta, cotija, or Parmesan would be good substitutes. Or use your favorite.
  
  Like

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