From Chef Brittanny Anderson
Ingredients
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
Directions
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.