Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale Swordfish is one of the meatiest fish you will find; the flesh is cut into "steaks," making it ideal for grilling and skewering, as well as other cooking methods that don't fare well with more delicate fish varieties. The mildly sweet flavor is perfect for the addition of marinades and sauces. This article is about the cooked version.

Ingredients of Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale

  1. You need of Swordfish.
  2. It's 3 piece of 1 inch Swordfish steaks.
  3. You need 1/4 cup of Sundried Tomatoes (fresh).
  4. It's 1 large of lemon.
  5. Prepare 3 tbsp of lemon juice.
  6. Prepare 4 tbsp of olive oil, extra virgin.
  7. You need 2 tsp of Himalaya Salt.
  8. Prepare 1/4 cup of chopped parsley (for seasoning and garlic).
  9. You need dash of ground black pepper.
  10. It's 2 tbsp of basil, oregano spice mix.
  11. Prepare 2 tbsp of butter.
  12. It's of Side - Pesto Farfale.
  13. It's 1/2 cup of jarred Pesto sauce.
  14. Prepare 2 dash of Sundried tomato (for garnish).
  15. You need 1 lb of Farfale Pasta (I prefer Protein Plus).

Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale step by step

  1. Chop the Sundried tomatoes into small strips..
  2. Season the swordfish steaks with Himalaya, oregano and basil spice mix, and pepper. Chop parsley and slice about 6 thin slices of lemon (to place on steaks)..
  3. Have your pasta water boiling as you begin to head your skillet with butter and oil. When the skillet is heated, pour in your Farfale pasta..
  4. Place Swordfish steaks in skillet, along with Sundried tomato bits. Squeeze or squirt the lemon juice over. Cook on high heat for 5 min. On one side, then flip and cook for 2-3 min. (For a medium rare steak). Place slices of lemon on top..
  5. Right before the steaks are ready, your pasta should be ready. Mix it with pesto and Sundried tomatoes in a large bowl..
  6. Plate your delicious steaks - it's all about presentation!.
  7. Enjoy with pasta!.

Red fish with lemon, parsley and pepper isolated on white. Fresh beef, herbs, tomatoes, lemon and spices isolated on white. Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper. Remove the fish from pan and place on the oven tray, brush the swordfish with honey and top with the Pesto breadcrumb mixture, forming a crust. A quick and easy sun-dried tomato pesto with almonds, Parmigiano-Reggiano cheese, and parsley.

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