WHAT IS SWORDFISH WITH PESTO?

Swordfish is a dense, “meaty” fish that can hold up well when applying strong flavored toppings.  It is thick, so don’t forget that your topping, like salad dressing, has to be strong enough to flavor all the food it coats; not just the few centimeters on top.  So don’t be afraid to make your swordfish with pesto using a strongly flavored extra virgin olive oil.

SUGGESTIONS WHEN MAKING SWORDFISH WITH PESTO

• The Steak Substitute

Swordfish is an excellent grilling fish because it is firm and holds up to high heat. Just as satisfying as a juicy steak, swordfish has all the health benefits of fish from lower fat to omega acids.

• Pesto Redux?

The sauce for this fish is a riff on traditional pesto–using fresh dill instead of basil. Olive oil and a bit of Dijon or stone ground mustard round out the flavor profile of the sauce with is smeared on the fish before it’s grilled in a foil packet. Experiment with whatever herbs you like–the swordfish can stand up to it. A high speed blender or food processor is the tool you’ll need to make the smoothest sauce.

• But I Hate Swordfish!

Ok, then try Tilapia.  Fresh tuna, halibut and salmon are also potential substitutes.

WHAT PAIRS WELL WITH SWORDFISH WITH PESTO?

Citrus flavors will work well with this recipe (and don’t be afraid to use the fruit as well as the zest of the skin).  For a tasty beverage, white wines like Sauvignon Blanc, Jurancon Sec, a Pinot Gris or even a Vermentino will work well.  If you’re more in the mood for a red wine, look towards a Cabernet or Malbec.  For side dishes, arborio rice, a nice salad or even a good chuck of sourdough bread can hit the spot! (written by Chef Stef)