Seared Swordfish over Whipped Cauliflower and Kale Pesto
Simple Healthy Elegance
After a long weekend of indulging in decadent food and drink, I just want to enjoy a simple, quick and healthy meal. But of course it still has to taste amazing. This delicious seared swordfish with kale pesto and Whipped Cauliflower and Kale is incredibly easy to make, especially if you already have the pesto in your freezer, and it’s economical too. I purchase fresh frozen fish at my local grocery store when it’s on sale so I have it on hand in my freezer when I need to get dinner on the table fast, which is basically every night lately. You could also make this with Tuna or any other steak-like fish. I’m pretty sure our baby-making days are over but if you’re watching your mercury intake, look for a white, flaky fish that you can just as easily roast in the oven. This might just be the healthiest meal ever!
Ingredients
2 Swordfish Steaks
1-2 Tbs Extra Virgin Olive Oil
Sea or Kosher Salt to taste
Fresh Cracked Black Pepper to taste
1/4 cup Kale Pesto
Preparation
- If your fish is frozen, you will need to first defrost it according to the package directions. I typically pull it out of the freezer the night before and let it defrost slowly in the refrigerator.
- Brush both sides of the fish with olive oil and season liberally with salt and pepper. You want a nice peppery crust on the steak.
- Heat a cast iron grill or skillet over high heat and spray it with olive oil flavored cooking spray. When the grill is hot, place the steaks on it and grill for 4 to 4 1/2 minutes per side.
- Serve with Kale Pesto and Whipped Cauliflower and Kale.
Creamy Whipped Cauliflower and Kale Pesto
Suggested Wine Pairings
Swordfish is a rich fish loaded with heart-healthy Omega-3 fatty acids so you could easily pair this meal with a red or white wine. If you prefer reds, look for a medium-bodied one with bright acidity like a Pinot Noir from Oregon or California. White wine lovers should look for a crisp light to medium-bodied wine with some herbal qualities to compliment the pesto sauce, like a Sauvignon Blanc, Spanish Albariño or Italian Vermentino.
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