Swordfish with Citrus Pesto on a bed of Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro

© 2013 REMCooks.com

© 2013 REMCooks.com

This is a lovely dish that combines a previous post into a full dinner. The blend of flavors is breathtaking and it’s pretty to boot!

Another fish we really enjoy is swordfish. Like tuna, it’s a dense “meaty” fish. It’s perfect for grilling. It has a milder flavor than tuna, is moist and flavorful with a slightly sweet taste. Like tuna, swordfish offers a low-fat, low-calorie choice for health-conscious consumers and pairs well with other foods. Swordfish flesh may vary from pale to pinkish, probably depending on diet prior to capture. In either case, good quality is indicated by red blood lines bordering the loin or fillet. If the meat isn’t a beautiful pale to pinkish color and doesn’t smell like the ocean, don’t buy it. If you can get it fresh, however, there is no fish like swordfish. We like it a lot.

We came up with this dish one beautiful afternoon after we had gone to our favorite fishmonger and purchased some remarkably fresh swordfish. We had a spaghetti squash in the fridge begging to be used and some homegrown basil in the yard. It is an unbelievably delicious dish with remarkable depth of flavor. The citrus from the pesto complements and blends with the lemon spaghetti squash. The floral nature of the basil coupled with the mild sweetness of the succulent fish go remarkably well with the citrus flavors to tantalize your taste buds and blow your mind. If you want a nice Spring/Summer dish to entertain your friends that is relatively easy, packed with flavor, is refreshing and beautiful when served, you need to fix this recipe. Your friends will be talking about this meal for a very long time.

Ingredients

For the Spaghetti Squash

  • 1 large spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 2 Tbsp butter
  • 2 Tbsp capers, drained and rinsed
  • 1/2 red onion, sliced
  • 1/4 cup diced zucchini (rind only)
  • 1/4 cup diced red bell pepper
  • 1/4 cup fresh lemon juice
  • 4 Tbsp Cilantro, chopped (parsley may be used for those who don’t like cilantro)
  • 1/4 cup diced tomato (peeled and seeded)
© 2013 REMCooks.com

© 2013 REMCooks.com

For the Citrus Pesto

  • 3 cups fresh Genovese Basil
  • 1/2 cup high quality extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 cup grated parmesan cheese
  • 1 cup pine nuts
  • 1 lemon, zested and juiced
  • 1 lime, zested
  • 1/2 lime juiced
  • 1/2 orange zested
  • 1/2 orange juiced
© 2013 REMCooks.com

© 2013 REMCooks.com

For the Swordfish

  • 4 swordfish steaks, 6 – 8 oz each
  • Salt and fresh

Instructions

For the Spaghetti Squash

For instructions for the Spaghetti Squash go to the post on Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro. This will take the longest amount of time to prepare because you must bake the spaghetti squash, roughly 45 minutes, so do this first.

For the Pesto

While the spaghetti squash is baking, go ahead and make the Citrus Pesto. Place the basil in a food processor.

© 2013 REMCooks.com

© 2013 REMCooks.com

Add lemon zest,

© 2013 REMCooks.com

© 2013 REMCooks.com

orange zest and

© 2013 REMCooks.com

© 2013 REMCooks.com

lime zest.

© 2013 REMCooks.com

© 2013 REMCooks.com

Pulse until you have a coarse chop.

© 2013 REMCooks.com

© 2013 REMCooks.com

Add the citrus juices.

© 2013 REMCooks.com

© 2013 REMCooks.com

Next add pine nuts

© 2013 REMCooks.com

© 2013 REMCooks.com

and Parmesan Cheese.

© 2013 REMCooks.com

© 2013 REMCooks.com

Pulse again to incorporate. Now, add the olive oil while the food processor is running to fully incorporate and puree the mixture.

© 2013 REMCooks.com

© 2013 REMCooks.com

Set aside until plating.

For the swordfish

Season the swordfish with salt and pepper on each side.

© 2013 REMCooks.com

© 2013 REMCooks.com

Place in a skillet over medium high heat and cook for approximately 2 minutes depending upon how done you like your fish.

© 2013 REMCooks.com

© 2013 REMCooks.com

Turn and cook another 2 minutes.

© 2013 REMCooks.com

© 2013 REMCooks.com

Remove from heat and plate.

To Plate

Put a bed of the spaghetti squash in the middle of the plate.

© 2013 REMCooks.com

© 2013 REMCooks.com

Put a swordfish filet on top of the spaghetti squash.

© 2013 REMCooks.com

© 2013 REMCooks.com

Top with the citrus pesto.

© 2013 REMCooks.com

© 2013 REMCooks.com

Serve and enjoy.

© 2013 REMCooks.com

© 2013 REMCooks.com

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8 thoughts on “Swordfish with Citrus Pesto on a bed of Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro

  1. I’ve tried swordfish a couple times, and the one time I cooked it myself the meat wasn’t very good; kind of rubbery and just plain yucky! Have you had bad experiences buying swordfish? I haven’t seen any in the markets here in upstate NY, and I miss the fish that was so readily available in the Pacific (I liked mostly tuna & snappers.)

    • We buy swordfish pretty frequently but always at a market that has its fish flown in daily and it’s never frozen. I always look for a pinkish hue to the meat and see if there is any of the blood meat. You have to cut out the blood meat because it is very strong but it lets you know how fresh it is. The only time we have had bad swordfish is when we were in a rush and bought it at a supermarket. It was pretty nasty.

  2. This looks divine. I’m especially excited to try the citrus pesto – I’m guessing it would go really well with salmon too!

    We have guests in a few weeks and I’m def going to try this out on them, thanks

  3. Hi Richard. I made your citrus pesto last night for dinner guests and it was a BIG hit. We had it over mahi-mahi and it was so good I had to stop myself from eating it with a spoon during the cooking process. Thanks for getting me out of my fish rut (and making me look good in front of my friends!)

Food for thoughts

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