September 29, 2014



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



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


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. Do not overcook as it will dry out. 

About 30 seconds before the fish is done (fish is done when the interior is opaque throughout) and ready to be removed from the skillet , add butter and swirl it around. Turn fish over and cook the other side in butter for 10 seconds. 

Remove swordfish. Spread pesto over fish and serve with a side of rice, baked potato, or mashed potato.

Makes 4 servings.

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  1. Very nice combination. Looks yummy. :)

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

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

  4. 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

  5. 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