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We hope you got insight from reading it, now let’s go back to swordfish w/ sundried tomatoes, parsley, and lemon, and pesto farfale recipe. You can cook swordfish w/ sundried tomatoes, parsley, and lemon, and pesto farfale using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale:
- Prepare Swordfish
- Prepare 3 piece 1 inch Swordfish steaks
- Provide 1/4 cup Sundried Tomatoes (fresh)
- You need 1 large lemon
- Get 3 tbsp lemon juice
- Get 4 tbsp olive oil, extra virgin
- Get 2 tsp Himalaya Salt
- You need 1/4 cup chopped parsley (for seasoning and garlic)
- Provide dash ground black pepper
- Prepare 2 tbsp basil, oregano spice mix
- Get 2 tbsp butter
- Use Side - Pesto Farfale
- Get 1/2 cup jarred Pesto sauce
- Use 2 dash Sundried tomato (for garnish)
- You need 1 lb Farfale Pasta (I prefer Protein Plus)
Instructions to make Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale:
- Chop the Sundried tomatoes into small strips.
- Season the swordfish steaks with Himalaya, oregano and basil spice mix, and pepper. Chop parsley and slice about 6 thin slices of lemon (to place on steaks).
- Have your pasta water boiling as you begin to head your skillet with butter and oil. When the skillet is heated, pour in your Farfale pasta.
- Place Swordfish steaks in skillet, along with Sundried tomato bits. Squeeze or squirt the lemon juice over. Cook on high heat for 5 min. On one side, then flip and cook for 2-3 min. (For a medium rare steak). Place slices of lemon on top.
- Right before the steaks are ready, your pasta should be ready. Mix it with pesto and Sundried tomatoes in a large bowl.
- Plate your delicious steaks - it's all about presentation!
- Enjoy with pasta!
Season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired. Grilled Chicken with pesto, rocket & sun-dried tomatoes on sourdough crostini Seafood Calamari with chorizo sauce & herbs on soy-linseed crostini Cuttlefish Cuttlefish in soy & lime on sourdough crostini with black ink aioli & bottarga Tuna Tartare with avocado, crispy capers & chives on rye crostini Swordfish with eggplant, thyme puree & sweet potato chips on crostini Smoked Salmon Mousse (GF. Put all the herbs (basil, parsley, sage, rosemary and mint) with the garlic and lemon zest in a food processor. Mix, adding a little oil at a time until you have a thick mixture.
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