Grilled Swordfish Recipe
Spring pesto risotto, peas, arugula, lobster butter
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Ingredients
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Swordfish & finishing
Spring pesto risotto
Spring pesto
Lobster butter
Method
Spring pesto
- 1
Make pesto
In a food processor combine basil, spinach (or arugula), nuts, Parmesan, garlic, lemon juice, salt and pepper. Pulse until coarsely combined. With the processor running, stream in the 1/4 cup olive oil until you have a loose, spoonable pesto. Taste and adjust salt, pepper or lemon. Set aside (about 5 minutes).
Lobster butter
- 2
Prepare lobster butter
In a small saucepan over medium heat, melt 2 tablespoons of the butter. Add the minced shallot and cook until translucent, about 2 minutes. Add the chopped lobster meat and cook 1–2 minutes to warm through. Pour in the white wine and simmer until mostly evaporated, about 2–3 minutes. Add the remaining 4 tablespoons of butter and stir until melted and combined. Remove from heat, stir in lemon juice, salt and paprika (if using). Keep warm and cover (about 6–8 minutes). If you prefer a smooth butter, strain the solids and keep the infused butter.
Spring pesto risotto
- 3
Prep stock
Bring the stock to a gentle simmer in a saucepan and keep it at a low simmer — you will add it hot to the rice.
- 4
Sauté aromatics
In a heavy medium saucepan or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the minced shallot and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- 5
Toast rice
Add the arborio rice to the pan and stir to coat the grains with fat. Cook, stirring constantly, for 1–2 minutes until edges of the rice appear translucent and it smells nutty.
- 6
Deglaze
Pour in the 1/2 cup white wine and stir until mostly absorbed.
- 7
Cook risotto
Add 1 ladle (about 3/4 cup) of the hot stock to the rice and stir until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. After about 14–16 minutes of total cooking time (when rice is tender but still has a slight bite), stir in the peas and the parmesan rind (if using) and continue cooking, adding stock as needed, until rice is creamy and al dente, about 2–3 more minutes.
- 8
Finish risotto with pesto
Remove the pan from heat. Stir in remaining 2 tablespoons butter and 3/4 cup grated Parmesan until melted and combined. Stir in 3–4 tablespoons of the prepared spring pesto (reserve extra for garnish) until evenly incorporated. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust as needed). Keep warm.
Swordfish & finishing
- 9
Preheat grill and season fish
Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Pat the swordfish steaks dry with paper towels. Brush both sides lightly with 3 tablespoons olive oil and rub with lemon zest. Season both sides with kosher salt and freshly ground black pepper.
- 10
Grill swordfish
Oil the grill grates or brush the fish again to prevent sticking. Place the steaks on the hot grill and cook undisturbed for 3–4 minutes per side, depending on thickness, until firm and opaque with nice grill marks (internal temperature about 130–135°F for medium). Avoid overcooking — swordfish should be just cooked through and moist.
- 11
Rest and slice
Transfer grilled swordfish to a cutting board and let rest 3 minutes. Slice each steak crosswise into 1–1.5 inch pieces if desired for plating.
- 12
Plate
Spoon a generous portion of spring pesto risotto onto each plate. Top with a few pieces of arugula (lightly tossed with a teaspoon of olive oil and a squeeze of lemon, if desired). Place the grilled swordfish on top of the risotto. Drizzle 1–2 tablespoons of warm lobster butter over the fish and a little around the plate. Garnish with a dollop of extra pesto, microgreens or pea shoots and a final grind of black pepper and a small lemon wedge.