Swordfish with Pesto

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


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


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