Swordfish With Blue Pesto

4 Servings
12 min

My husband is a picky eater and my daughter is a pescatarian, so when she comes over for dinner, mealtime is a compromise. Lucky for me, everyone in the family likes swordfish. It is meaty in texture, yet mild in taste.

For this dish, the swordfish it is simply seasoned with salt and pepper. It is then pan-seared until the outside develops a brown crust and the inside is opaque throughout.

The swordfish is topped with blue cheese pesto, which is made with basil, pumpkin seeds, lemon juice...and of course blue cheese. The pesto is herbaceous from the basil, piquant from the cheese, and citrusy from the lemon. It is full of flavor yet compliments the swordfish beautifully.

I serve this dish with rice, baked potato, or mashed potato for an easy and delicious family dinner. It always pleases.

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 7 Minutes Total time: 12 min
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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
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 swordfish:
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 and ready to be removed from the skillet (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 swordfish. Spread pesto over fish and serve with a side of rice, baked potato, or mashed potato.
  • 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
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