Barilla | How to cook Swordfish with Pesto Genovese Crust
A great new way to try Pesto!
RECIPE:
Pan Fried Swordfish with Barilla Pesto Genovese Crust
Serves 2 People l Prep. time 10 min. l Cooking time 15 min.
INGREDIENTS:
2 x 1.5 cm thick swordfish steaks
1 jar Barilla Pesto Genovese
1 lime, juiced
40ml Extra Virgin Olive Oil
120g Italian or panko bread crumbs
30g honey
200g baby spinach
1 garlic clove, chopped
½ chilli, sliced
Salt and pepper
METHOD:
• Preheat the oven to 180 C.
• Prepare the dressing by combining the Barilla Pesto Genovese with lime and ground pepper.
• In a bowl, mix the breadcrumbs and half the dressing.
• In a griddle pan add the Extra Virgin olive oil and saute the fish for 2 minutes on each side. Season to taste.
• Remove the fish and put on the oven tray, brush the swordfish with honey and top with the Pesto crust. Finish cooking in the oven for 5 minutes.
• Using the same fry pan, add the chili and garlic and cook the spinach for 2 minutes, seasoning with salt and pepper.
• Serve the fish on a bed of the wilted spinach and finish with some extra Pesto Genovese dressing.
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Swordfish alla Bagnara Recipe - Lidia’s Kitchen Series
Swordfish alla Bagnara - The fishermen of Bagnara, a beautiful port on the Calabrian coast just north of the Strait of Messina, are renowned for their skill in catching the magnificent swordfish that migrate to this corner of the Tyrrhenian Sea every year. In this episode, Lidia is sharing with us the simplest way to cook Swordfish alla Bagnara, made with an aromatic mix of lemon, capers and garlic.
Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes Make sure to SUBSCRIBE, and hit the Bell icon on HOME page to get notified of latest releases.
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Enzo Oliveri & Aldo Zilli Cooking swordfish
Grilled Swordfish (stevescooking)
Happy new year! Well I'm back with loads more delicious recipes. To kick it off, here is a light, healthy, delicious meal perfect for the new year. My Grilled Swordfish (Pesce Spada ai ferri)
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Chef Jasper Mirabile shares a swordfish recipe perfect for a holiday party
Chef Jasper Mirabile, co-owner of Jasper’s Restaurant, shows us how to make Pesce Spado en Cartoccio. Mirabile explains why this is the perfect fish dish for a holiday party.
An Impressive Yet Simple Italian Spaghetti With Swordfish Meatballs (Polpette) | Jock Zonfrillo
There’s no better time to make an impressive yet super simple dinner for two than tonight.
My Spaghetti Polpette will be on the table in no time, super light on the garlic and all the other anti-lover fragrances. Trust me, Italians know the language of love!
What other Italian inspired meals would you like to see me cook on my channel?
???????? INGREDIENTS:
Polpette:
• 250g swordfish, diced into 1cm pieces
• 1 small clove garlic, minced
• 1 lemon, zested
• 50g dried breadcrumbs
• 20g hazelnuts, roasted and finely chopped
• 50g green olives, sliced (reserve 10g for the sauce)
• 30g capers, roughly chopped (reserve 10g for the sauce)
• 10g parsley, chopped (reserve half for the sauce)
• 2 eggs
• salt and black pepper to taste
Tomato Sauce and Pasta:
• 200g spaghetti
• 35g extra virgin olive oil
• reserved olives, capers and parsley
• 400g tinned finely chopped tomatoes
• salt and black pepper
???????? METHOD:
Combine all the ingredients for the polpette in a large mixing bowl and season with salt and pepper. Shape into 8 50g balls, then place in the fridge for about an hour to firm up.
Once the polpette have chilled, bring a large pot of salted water to a boil. Cook your pasta for three minutes less than the packet suggests. Strain the cooked pasta into a colander set over a bowl to reserve the pasta water.
Heat extra virgin olive oil in a wide pan over medium heat. Once hot, lightly brown the meatballs all over, about 30 seconds per side. Add the reserved olives, capers and parsley to the pan and fry briefly. Add the tinned tomatoes and bring to a boil to cook the polpette through. Throw the cooked pasta into the sauce and toss to coat.
Plate the spaghetti and meatballs on a serving dish, but keep just a touch in the pan. Add a splash of the pasta water to the pan and stir to emulsify into a velvety sauce. Pour over the plated meatballs and serve.
#JockZonfrillo #Masterchef #HealthyRecipes #EasyRecipes #spaghetti #spaghettipasta #spaghettirecipes #swordfish #swordfishpolpette