Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

Name: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto
Yield: 4 servings
Ingredients: 8 ounces broccoli rabe (about 1/2 bunch), thick stems removed; 2 garlic cloves; 1 cup toasted walnuts (see Note, page 21); 1 tablespoon honey; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/4 cup freshly grated Parmesan cheese; 4 cups olive oil; 2 cups vegetable oil; 4 (6-ounce) skinless swordfish steaks, each 1-inch thick; Salt and freshly ground black pepper

December 9, 2011

I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish, with lots of pretty colors.

Recipe notes

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