Featured Recipes

Olive Oil-Poached Swordfish, Pistachio Pistou, Citrus, Mint

From Chef Brittanny Anderson

Brenner Pass, Richmond, VA

Olive Oil-Poached Swordfish



  • two 6-oz skin-off swordfish fillets
  • salt
  • black pepper
  • 4 cloves garlic, smashed
  • 3 cups TRULY® 100% Extra Virgin Olive Oil

Pistachio Pistou

  • 1 cup pistachios, toasted
  • 3 cloves garlic
  • 1 cup TRULY® 100% Extra Virgin Olive Oil
  • zest and juice of 1 lemon
  • ¼ cup parsley
  • salt
  • black pepper
  • chile flakes

To Assemble and Serve

  • citrus supremes
  • fresh mint leaves 


For the Swordfish

Season fish with salt and pepper. In a sauté pan over medium heat, add fish, garlic and just enough oil to cover the top of the fish (approximately 3 cups). Cook until oil reaches a temperature of 150°F. Reduce heat and maintain temperature of oil. Cook 10 minutes, or until fish reaches an internal temperature of 130°F. Using a slotted spoon, remove fish from oil. Set aside.

For the Pistachio Pistou

In a food processor, combine pistachios, parsley, and garlic until a gravel-like consistency. Add lemon juice and zest; pulse a few times to combine. Continue to pulse and pour in olive oil until fully emulsified. Season with salt, pepper, and chile flakes. Transfer to a non-reactive container and reserve.

To Assemble and Serve

On a serving plate, place 1 swordfish fillet in the center of the plate. Spoon a generous amount Pistachio Pistou over top. Garnish with citrus supremes and mint.