Sometimes you don’t want to spend several hours in the kitchen fixing dinner but you want something really good. This dinner fits that description – quick to make and great taste all together.
Swordfish In Pesto Cream
1 swordfish fillet, about 12 oz
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup heavy cream
1/4 cup prepared basil pesto
1/2 teaspoon finely grated lemon zest
1 cup rice cooked according to package directions
Season both sides of the swordfish with salt and black pepper. Cut the fish into two equal pieces.
In a medium skillet, heat the oil and butter over medium-high heat. Add the fish and cook 5 minutes per side, until golden brown.
In a medium bowl, whisk together the heavy cream, pesto and lemon zest. Add mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.
Transfer the cooked rice to a serving platter. Top the rice with the fish and spoon the sauce over the top.
Green Beans With Tomato
½ pound fresh green beans, trimmed
¼ cup water
1 small shallot, minced
1 small garlic clove, minced
2 fresh plum tomatoes, diced
1 tablespoon olive oil
¼ teaspoon dried oregano
Salt and pepper to taste
Heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and sauté until the shallot softens slightly, about 5 minutes.
Add the green beans, tomatoes, oregano and water. Cook until the beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.
Marisa Franca @ All Our Way
March 3, 2017 at 8:38 am
We do like our swordfish. We make a pesto for it but we haven’t made it into a sauce. A clever way to add delicious moisture to it. Have a great weekend.
For the Love of Cooking
March 3, 2017 at 11:33 am
Looks like a delicious meal… love that pesto sauce.
March 3, 2017 at 8:49 pm
I’m going to try those beans….<3
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March 6, 2017 at 2:49 am
Pesto cream sounds like something that should be kept in mind for many dishes.
March 6, 2017 at 7:59 pm
These dishes made for a nice meal tonight. Thanks.
Any recommendation for a supermarket-type pesto?
March 6, 2017 at 9:06 pm
While homemade is best, I would say Buitoni. It is sold in the refrigerator cheese section of your market next to their other sauces and pasta.
March 8, 2017 at 4:58 pm
Great post Jovina! What other fish would you recommend in place of the swordfish? It’s on the Seafood Watch list. Thank you!
March 8, 2017 at 5:14 pm
Swordfish from my area is not on the watch list because it is US caught. According to the Monterey Bay Watchlist (link below) US caught swordfish is a good alternative.
It also depends on how the fish is caught. You can use any firm, thick fish for this dish.
March 8, 2017 at 5:17 pm
PS my watch list is from January 2017.
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