PAN FRIED SWORDFISH WITH PESTO GENOVESE CRUST
PAN FRIED SWORDFISH WITH PESTO GENOVESE CRUST
25 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our pan fried Swordfish with Pesto Genovese Crust.
Ingredients
Serves 6
| 6 | x 1.5cm thick swordfish steaks, skin off |
| 1 jar | Barilla Pesto Genovese |
| 1 | lime, juiced |
| 40ml | Extra Virgin Olive Oil |
| 120g | Italian or Panko breadcrumbs |
| 30g | honey |
| 200g | baby spinach |
| 1 garlic clove | , chopped |
| ½ fresh chilli, sliced | |
| Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat the oven to 180 C.
Step 2
Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper. In a bowl, mix the breadcrumbs and half the Pesto dressing.
Step 3
In a griddle pan, heat the Extra Virgin olive oil and cook the fish for 2 minutes on each side. Season to taste. Remove the fish from pan and place on the oven tray, brush the swordfish with honey and top with the Pesto breadcrumb mixture, forming a crust. Finish cooking in the oven for 5 minutes.
Step 4
In a small fry pan, heat the chilli and garlic then cook the baby spinach for 2 minutes, seasoning with salt and pepper as required.
Step 5
Serve the fish on a bed of wilted spinach and finish with a drizzle of Pesto Genovese dressing.
