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Pan Fried Swordfish with Pesto Genovese Crust

Pan Fried Swordfish with Pesto Genovese Crust

25 minutes total / Calories 488.5

Ingredients

Serves 6

6 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.

Pesto

Pesto

Pesto alla Genovese

Pesto Genovese – made with 100% Italian basil and PDO Parmigiano Reggiano. Only the best ingredients can bring you the true taste of Italy. Prepared without preservatives, this combination of 100% Italian Basil, and the authentic taste of PDO Parmigiano Reggiano, will bring a burst of flavour to your pasta dish.

  • Pack size 190
  • Range Pesto
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