Pan seared swordfish steak served with blue cheese pesto made with basil, pumpkin seeds, and a touch of lemon. It's a delicious mouthful of flavor.
I wanted to share a fish recipe with you this week, but I was also obsessed with the idea of using blue cheese pesto. Now, there are many people who believe that fish and cheese don't go together, but there are those who think otherwise. I belong in the "otherwise" group. My challenge was how to marry the two. With the bold flavor of blue cheese, I had to use a fish that was meaty and firm enough so that its flavor would not be overwhelmed by it. Swordfish was a perfect choice.
In terms of the pesto, I also deviated from using the traditional pine nuts and substituted them with pumpkin seeds. Visually and from the taste perspective, the two are perfectly interchangeable in my opinion. I also added a squeeze of lemon juice. It is a perfect addition as lemon pairs well with seafood and really perks up the flavor of the pesto.
I assure you, the swordfish and pesto taste as good as they look. So if you are one who thinks cheese and seafood do not go together, try this one out. I’d love to know what you think!
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