Swordfish with Blue Pesto

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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.

Swordfish with Blue Pesto
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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.

Swordfish with Blue Pesto



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!

Swordfish with Blue Pesto




Swordfish with Blue Pesto




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:

Note: The cook time is for the swordfish steaks about 1 1/4" thick. If using thinner or thicker cuts, adjust cooking time a minute or so per side. 

Make the pesto: Place first five ingredients into 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.


To cook the fish: Preheat a large non-stick 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. Makes 4 servings.


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8 comments:

Ritu Ahuja said...

Very nice combination. Looks yummy. :)

In Good Flavor /Food for the Finicky said...

Thanks so much! And thanks for stopping by!

AnnMarie aka Vintage Junkie aka NaNa said...

I love all the combinations here!! Looks so delicious. Pinned!

In Good Flavor /Food for the Finicky said...

Thank you so much! And it is so quick and easy to make!

Miz Helen said...

This is a beautiful Swordfish and I love that Pesto. Hope you are having a fantastic week and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thanks for your kind words. I hope you have a great week too!

Laura@Baking in Pyjamas said...

This meal looks very tasty. I like idea of blue cheese pesto, yum! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

In Good Flavor /Food for the Finicky said...

Thanks Laura! Have a great week!

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