Description
Pan-seared swordfish steak served with blue cheese pesto made with basil, pumpkin seeds, and a touch of lemon.
Ingredients
- FOR THE BLUE CHEESE PESTO:
- 3 cups Basil Leaves, Loosely Packed
- 1 clove Garlic, Chopped
- ¼ cups Shelled, Roasted And Salted Pumpkin Seeds
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅓ cups Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- ¼ cups Blue Cheese Crumbles
- FOR THE SWORDFISH:
- 4 pieces (about 10 Oz. Size) Swordfish Steaks
- 1-½ teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Butter
Preparation
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.
