Olive Oil-Poached Swordfish
Pistachio Pistou, Corto Olive Oil, Citrus, Mint
Chef Brittanny Anderson of Brenner Pass | Richmond, VA
Adapted by StarChefs | NOVEMBER 2021
INGREDIENTS:
Swordfish:
Two 6-ounce skin-off swordfish fillets
Salt
Black pepper
4 cloves garlic, smashed
3 cups Corto TRULY® 100% Extra Virgin Olive Oil
Pistachio Pistou:
1 cup toasted pistachios
3 cloves garlic
1 cup Corto TRULY® 100% Extra Virgin Olive Oil
Zest and juice of 1 lemon
¼ cup parsley
Chile flakes
Salt
Black pepper
To Assemble and Serve:
Citrus supremes
Fresh mint leaves
METHOD:
For the Swordfish:
Season fish with salt and pepper. In a sautépan over medium heat, add fish, garlic and just enough oil to cover the top of the fish. Cook until oil reaches a temperature of 150°F. Reduce heat and maintain temperature of oil. Cook 10 minutes, or until fish reaches an internal temperature of 130°F. Using a slotted spoon, remove fish from oil. Set aside.
For the Pistachio Pistou:
In a food processor, combine pistachios, parsley, and garlic until a gravel-like consistency. Add lemon juice and zest; pulse a few times to combine. Continue to pulse and pour in olive oil until fully emulsified. Season with salt, pepper, and chile flakes. Transfer to a non-reactive container and reserve.
To Assemble and Serve:
On a serving plate, place 1 Swordfish fillet in the center of the plate. Spoon generous amount Pistachio Pistou over top. Garnish with citrus supremes and mint.
