Swordfish with Blue Pesto:
For the Blue Cheese Pesto:
3 cups basil leaves, loosely packed
1 clove garlic, chopped
1/4 cup shelled, roasted & salted pumpkin seeds
1/4 tsp. salt
1/8 tsp. black pepper
1/3 cup extra virgin olive oil
1 tbsp. lemon juice
1/4 cup blue cheese crumbles
For the Swordfish:
4 pieces (approx. 10 oz. each) swordfish steaks
1 tbsp. extra virgin olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. butter
Note: The cook time is for the swordfish steaks about 1 1/4" thick. If using thinner or thicker cuts, adjust cooking time a minute or so per side.
Make the pesto: Place first five ingredients into a food processor. Pulse until coarsely chopped. Drizzle in olive oil and process until mixture is pureed. Drizzle lemon juice through the feed tube and continue to process for another 10 seconds. Remove the bowl from the base and take out the blade. Add blue cheese to the bowl, breaking up any large chunks. Gently stir to incorporate.
To cook the fish: Preheat a large non-stick skillet on medium high. Pat swordfish dry with paper towels. Season one side with half of the kosher salt and pepper. Add olive oil to the skillet. Place swordfish, seasoned side down, on skillet. Season the top side with the remaining kosher salt and pepper. Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned. Turn swordfish over and cook the second side for 2 to 3 minutes. About 30 seconds before you want to remove the fish (fish is done when the interior is opaque throughout), add butter and swirl it around. Turn fish over and cook the other side in butter for 10 seconds. Remove fish. Do not overcook as it will dry out. Spread pesto over fish and serve. Makes 4 servings.