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!
More from the Chef:
GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com
BuzzChomp is an affiliate for products and services recommended herein. Please read our Full Disclaimer for further information on affiliate programs and opportunities.