Recipe for Homemade Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale
Recipe for Homemade Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale
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Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale Recipe
You can have Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale using 15 ingredients and 7 steps. Here is how you do it.
Ingredients of Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale :
Prepare Swordfish.
Prepare 1 inch Swordfish steaks.
You need to prepare Sundried Tomatoes (fresh).
You need to prepare lemon.
You need to prepare lemon juice.
You need olive oil, extra virgin.
You need to prepare Himalaya Salt.
Provide chopped parsley (for seasoning and garlic).
Prepare ground black pepper.
Use basil, oregano spice mix.
You need butter.
Prepare Side - Pesto Farfale.
Prepare jarred Pesto sauce.
You need Sundried tomato (for garnish).
Provide Farfale Pasta (I prefer Protein Plus).
Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale instructions :
Chop the Sundried tomatoes into small strips..
Season the swordfish steaks with Himalaya, oregano and basil spice mix, and pepper. Chop parsley and slice about 6 thin slices of lemon (to place on steaks)..
Have your pasta water boiling as you begin to head your skillet with butter and oil. When the skillet is heated, pour in your Farfale pasta..
Place Swordfish steaks in skillet, along with Sundried tomato bits. Squeeze or squirt the lemon juice over. Cook on high heat for 5 min. On one side, then flip and cook for 2-3 min. (For a medium rare steak). Place slices of lemon on top..
Right before the steaks are ready, your pasta should be ready. Mix it with pesto and Sundried tomatoes in a large bowl..
Plate your delicious steaks - it's all about presentation!.
Enjoy with pasta!.
Now that you have checked out the Swordfish W/ Sundried Tomatoes, Parsley, and Lemon, and Pesto Farfale recipe, and you have the knowledge that you need to perform in the cooking area. Get that apron out, dust off your blending bowls and roll up your sleeves. You have some cooking to do.
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