One of the most versatile fishes gets the pesto treatment. Our swordfish pesto and tomatoes recipe offers a homemade touch to a summer favorite.
Swordfish is a versatile white fish that can easily be bland if not seasoned properly. Its one of my favorites for that reason, because I can add my own personal splash of spices and create a myriad of different meals and tastes. My swordfish pesto and tomatoes recipe is a summer favorite, with a homemade touch.
More BuzzChomp: Asian Broccoli Slaw with Italian Twist
As you all know from following my blog, I love Mediterranean spices and love adding a flare of my heritage to the food I prepare. When I combine fresh fish from the sea with these spice, I am in heaven. Fresh swordfish is an experience not to be missed, and we in New England are fortunate to have the best fresh swordfish around. This recipe is a little slice of heaven, brightening any mood as my swordfish pesto hits the pan.
Swordfish Pesto and Tomatoes
- 1 pound swordfish
- 1/4 cup pesto (see below)
- 1/2 cup cherry tomatoes, chopped
- 2 tablespoon garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- Pinch of sea salt
- 1 cup basil leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1 tablespoon butter
- Preheat your oven to 425 degrees Fahrenheit.
- Combine all of your ‘Pesto Ingredients’ in a food processor and blend until smooth. Measure out 1/4 cup and set aside.
- Place your swordfish in a baking dish. Then spread your pesto evenly over the swordfish.
- Top with cherry tomatoes, garlic, basil, and sea salt. Then drizzle olive oil over top.
- Bake for 30 minutes.
This recipe serves two people. Enjoy!
BuzzChomp is an affiliate for products and services recommended herein. Please read our Full Disclaimer for further information on affiliate programs and opportunities.