Sunday, August 07, 2005

 

Pesce spada (swordfish) con pesto


Isabella is aware of your raised eyebrows. Swordfish?! Yes, I understand. I know about the methylmercury.

But Isabella hadn't partaken of the only member of the Xiphiidae family in almost 4 years! Before we humans hopelessly polluted our oceans, this was one of Isabella's favorite fish to eat. Alas. No more can I indulge in it as I once did--two or three times a month! Alas! Alas! Aihme!

I do not recommend feeding this to pregnant women or young children.

The pesto sauce, however, with the added nuts, raisins and olives, can be used over pasta, chicken or any fish that can stand up to the strong flavors (bluefish, halibut steaks, non-farm raised salmon).

Pesce spada con pesto (serves 2)

3/4 pound fresh, not previously frozen*, swordfish
1 cup pesto sauce.
1/8 cup golden raisins
1/8 cup chopped toasted almonds
1/8 cup pitted green olives
1 Tablespoon olive oil
8 cherry tomatoes
extra whole almonds, olives, scallions
and basil chiffonade for garnish


Add the raisins, almonds and olives to the pesto sauce. Set aside. Heat olive oil in small saute pan. Place cherry tomatoes in pan and cook over medium high heat until their skin just begins to split. Set aside.

Grill or broil the fish until done. Time varies according to the thickness of the fish.
Place fish on platter, pile pesto sauce and sauted tomatoes on tope of fish. Garnish with scallions and extra olives and whole almonds, sprinkle basil chiffonade over fish and serve.

Enjoy. Really. It'll be another four years before you eat this again!


*Isabella can't think of any seafood (except for shrimp) that tastes good after it has been frozen. She recommends that you always use the freshest seafood available, and if it is not available, cook something else. Make minestrone.

Comments:
LOL! You can tell ou live near the coast! Here, frozen fish, caught, processed, and frozen immediately on factory trawlers, are by far better quality than anything we can get in the "fresh" seafood section at the supermarket.
 
Signore orso biancho grande,

I am properly chastized for being so uttlerly out of touch with the rest of the country. Of course, you have a point.

But seriously, does that frozen fish really, really have any taste????
 
I'm so lucky to live in coastal Florida and get fresh seafood! I agree there's a world of difference b/t fresh and frozen but I'd defnitely buy frozen if I ever moved inland. I couldn't give up my seafood!!! Love the sauce--I'll have to try it on salmon. Thanks!
 
If you miss that "fresh from the sea" flavor you also can break open an old thermometer or the switch in a thermostat to add your own mercury.

Ask me about the "cadmium sea bass"
 
I have had good results with frozen salmon.
 
wow this looks soooo good
 
Just wanted to say hello. I stumbled on to your blog thru KV.

You post very tempting recipes. I surely will try some of them if I can.

By the way, I hope you don't mind me linking to your blog.

LIW
 
I'm new to your site and I love it! These recipes sound amazing.
Are you a chef in the Boston area? I'm moving to the area in a few weeks and I can't wait to sample the great places to eat!
 
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