Wednesday, July 29, 2009

Swordfish Oregano with Sundried Tomato-Basil Pesto

I have planted several herbs in pots on my patio, but my basil and oregano are doing the best by far. My cilantro died, my parsley has sprouted weird-looking stalky branches (does anyone else have this problem?), and my rosemary is doing ok - it's not as bushy and hearty as usual for some reason. I also have chives planted, and they are doing fabulously but I am wondering why I even planted them since I don't have many uses for them. So if anyone has any great recipes that star chives as a main ingredient let me know! I have done them on potatoes and in an omelette but that's about it.
Anyway, on to the task at hand. For this recipe I chopped up a ton of fresh oregano to coat some fresh swordfish. I grilled it and then topped it with a fresh sundried-tomato and basil pesto. This dish was simple, fresh and perfect for a Sunday summer dinner. Enjoy!

Swordfish Oregano with Sundried-Tomato & Basil Pesto

4 swordfish filets, about 1 in thick
8 to 10 sprigs of fresh oregano, chopped
4 cloves garlic, minced
juice of half a lemon
salt and pepper
1/2 cup olive oil

Rinse and pat dry your filets and set aside. Combine the rest of your ingredients and coat your fish. Let set for about 10-15 minutes in the marinade. Then grill.
Remove and serve with Sundried-Tomato & Basil Pesto.

Sundried-Tomato & Basil Pesto

1 cup basil leaves
1 8-oz jar of sundried tomatoes, drained from oil
1/2 cup toasted pine nuts
1 clove garlic
1/4 cup grated Romano cheese
squeeze of lemon juice
salt and pepper to taste
1/2 cup to 3/4 cup extra virgin olive oil

Combine all the ingredients except the olive oil in a food processor. Once the ingredients have formed a paste-like consistency, drizzle in the olive oil until it's the consistency you want. Season to taste. Serve over fish, pasta, chicken or slather on sandwiches. Enjoy!


wifeplzak said...

this looks amazing!

Keri said...

This looks soooo good- and what a beautiful presentation, too!