Enjoy the beautiful acidity in both the Sauvignon Blanc and the preserved lemon that tops the seared swordfish. The saltiness in the olive pesto will enhance the body of the wine and help lift the crisp notes of pineapple, pear, lemongrass.
Seared Swordfish with Preserved Lemon and Olive Pesto
- 2-3 lbs. of Yukon gold potatoes (the smallest size you can find)
- ½ cup crème fraiche (if you don’t want your potatoes super creamy just use ¼ cup crème fraiche)
- ½ bunch sliced scallions
- 1 tablespoon butter
- 1 ½ pounds swordfish (6 ounces per person)
- 1 ½ cups olives
- 3/4 cup extra virgin olive oil
- 1 garlic clove
- 2 tablespoons preserved lemon, diced (if you can’t find preserved lemon substitute the zest of one lemon)
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
Method – For the Swordfish:
- Heat your oven to 350 degrees. Then get the Yukon gold potatoes in a pot with salt and cover with cold water, put this over medium-high heat and let boil until fork-tender, right around 20 minutes.
- While those are boiling get everything for your olive pesto ready, in a food processor add the olives, lemon juice, garlic, and oil and pulse 3-4 times until well chopped, you do not want this to be too smooth. Once this is ready add it into a bowl and then mix in the preserved lemon and chili flakes. Set this aside until we are ready to plate.
- Now get your swordfish and season with salt and pepper, get a large skillet or cast-iron hot with oil in the pan. Once the oil is shimmering go ahead and put your swordfish steaks into the pan, you want to sear one side for 5-8 min over medium heat until you get a nice golden-brown crust on each side.
- Then flip the steak and put it into the oven for 5 min. if you have a lid for your sauté pan or cast iron you could cover the pan and cook the second side for 10-12 min, you want to cook the fish all the way through. Once the fish is cooked place it to the side to rest and finish the potatoes.
- To finish the potatoes first start by straining the water from them and putting them back into the pot. Smash them in the pot with a potato masher once you have smashed them go ahead and add in the crème fraiche and butter and mix them until well combined over low heat. Once everything is combined add in the scallions at the very end and mix.
- To plate take a nice spoonful of the potatoes and put that down first then swordfish on top and the olive pesto over the swordfish. Enjoy!