Sesame Swordfish
Swordfish is, without question, the steak of the sea. It may be pan-fried or cooked over the grill, but always ensure the centre retains a touch of colour.
Ingredients
- Swordfish steak
- Salt and pepper
- Butter
- Sesame seeds
- Tarragon
- Parsley
- Lemon juice
- Garlic aoli
- Basil pesto
Instructions
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Lay the swordfish steak on a flat surface and season both sides with salt and pepper to taste.
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In a pan, heat a touch of olive oil over medium heat until it shimmers, then lay the swordfish in gently. An immediate sizzle indicates the temperature is correct. Do not touch it.
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Cook for 3 to 4 minutes on each side, until the exterior is golden brown and the sides are largely white. Stand the fish on its narrower edges and cook until those faces too are white.
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Remove from the pan and rest in foil for 5 minutes with a small knob of butter on top.
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Once rested, spread a modest amount of basil pesto across the centre of the plate.
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Set the swordfish atop the pesto. Add a dash of lemon juice, a scattering of tarragon and sesame seeds, a spoonful of garlic aoli, and a final arrangement of parsley. Serve at once.
Notes
Committed to this collection by the hand of Hunter.
