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Roasted Swordfish with Kale Pesto


Preheat oven to 500 degrees.


1 bu. kale, ribs removed, in 1-inch pieces
1/3 cup chopped toasted walnuts
1-2 tbs. fresh lemon juice
1 garlic clove, minced
salt, to taste
1/3 cup olive oil (or more for a looser sauce)
1 ¾-inch thick swordfish steak
Cooking spray
Salt and pepper


Put all ingredients in a food processor, and process about 1 minute, until a thick pesto forms.

Spray a rimmed sheet pan lightly. Salt and pepper both sides of the swordfish steak and
place on the sheet pan. (A rule of thumb for roasting swordfish is 8-10 minutes per inch thickness) Roast the fish for 5 minutes. Spread some pesto evenly on top of the steak,
and roast another 5 minutes.

If you prefer, just roast the steak for 8-10 minutes. Serve with the pesto.