Swordfish with Pesto

Name: Swordfish with Pesto
Yield: Serves 4
Ingredients: 30 g (1 oz) freshly grated parmesan cheese; 1-2 tablespoons olive oil; 1 tablespoon pine nuts; 2 small tomatoes, skinned, halved and insides scooped out; salt and freshly ground black pepper; salt and freshly ground black pepper; 60 g (2 oz) fresh basil leaves, finely chopped; 4 fresh swordfish steaks, 2 cm (¾ inch) thick; 1 tablespoon butter; 1 shallot, very finely chopped; 300 ml (½ pint) fish or chicken stock; 300 ml (½ pint) fish or chicken stock; 150 ml (¼ pint) double cream; 150 ml (¼ pint) white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

4 fresh swordfish steaks, 2 cm (¾ inch) thick
60 g (2 oz) fresh basil leaves, finely chopped

Fish course
Pescatarian
Gluten-free

Method

Sweat half the basil and shallot in the butter until it softens slightly. Pour in the stock and reduce by half. Add the wine and reduce a bit further before adding the cream. Simmer until the sauce has a light coating consistency. Season with salt and pepper. Float a piece of cling-film over the top to stop a skin forming if the sauce is made in advance. Mash the remaining basil, shallot, pine