1lb swordfish steak
1 tomato, chopped
Handful of bocconcini, halved or a sliced ball of mozzarella
Handful of fresh basil, sliced in chiffonade
Olive oil
Salt and pepper
Premade or Fresh Pesto
Optional: Crusty bread
The Carnivorous Herbivore |
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I had a date night in last week, and felt very inspired when I thought of this dish. I wanted to make a fancy fish. I saw what the store had, and swordfish steaks were on sale, so I went for it. Of course I wanted to keep it simple; I opted back to the grill pan. But it still needed something... Pesto! Add a side caprese salad, and some good bread, and dinner was served! I love the pesto with the fish, as it just adds so much flavor. The caprese salad is my favorite summer salad, so I love making anything and everything with it. The basil in both brought the dish together. Perfect with a good white wine, and someone to love! You'll need: 1lb swordfish steak 1 tomato, chopped Handful of bocconcini, halved or a sliced ball of mozzarella Handful of fresh basil, sliced in chiffonade Olive oil Salt and pepper Premade or Fresh Pesto Optional: Crusty bread Let the swordfish hang out on the counter in it's package while you make your salad. Chop the tomato and slice the mozzarella. Lay out the leaves of basil on top of each other, and roll it up lengthwise. Slice the basil crosswise to create ribbons. Mix the basil with the tomato and mozzarella. Add a drizzle of olive oil and season to taste with salt and pepper. Now either make your pesto or take it out of the fridge (I bought a good-quality one from Agata & Valentina). Preheat your grill to hot, and season the exposed side of your fish. When your grill has come up to temp, spray the pan with cooking spray, and carefully lay the fish on the grill, seasoned-side down. Season the exposed side of the fish while you cook for two minutes, flip, and cook for two minutes more. Now flip again, but turn the fish to create x-shaped grill marks. Cook for one minute and flip, cooking for a last minute (total of three minutes per side). Remove the fish to a plate, and slice the steak in half, if needed. Serve with the caprese salad on the side, and some pesto drizzled over the fish, more on the side for your bread. Enjoy!
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