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Friday, March 16, 2012

Swordfish with a Cilantro Pesto Relish & Roasted Asparagus


What a wonderful, promising day it's been, nearing 80 degrees in March and the smell of spring is in the air. When the weather teeters over 70 degrees my appetite automatically shifts into craving lighter fare such as salads and fish. This reaction must be somehow innate, possibly a primal instinct for the change in crops from winter starches to leafy greens in the spring and summer. Tonight I wanted to keep dinner light and fresh, so I decided to sear swordfish with an herby cilantro pesto. On sale at the market today was a bunch of asparagus for $1.99, so of course I had to go for that! Swordfish is a relatively firm and mild fish making it a great agent for powerful citrusy sauce pairings. Follow my recipe below for a fresh and light summer/spring dinner. 

Cilantro Pesto
(makes about a cup)
1 bunch cilantro, stems removed 
1/4 cup fresh basil leaves 
1/4 cup parmesan cheese
1-2 tbsp minced garlic
1 tsp salt 
1 tsp pepper 
1/2 squeezed fresh lemon juice
Drizzle of olive oil- enough for pesto be blend easily

Pulse all ingredients in a food processor, and spoon over fish, grilled meats or vegetables. 

Pan Seared Swordfish
(serves 2)
2 1 inch swordfish steaks 
2 tbsp olive oil 
1 tbsp garlic
1 tbsp fresh lemon juice
Pinch salt and pepper

Mix oil through pepper in bowl until well combined. Place room temperature swordfish steaks in ziplock bag and pour marinade over fish. Refrigerate in marinade for 30-60 minutes. When ready to cook, heat large skillet over high heat with a drizzle of olive oil. Sear about 2 minutes on each side, or until medium rare. Please note that swordfish is meant to be served medium rare, do not overcook. 

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