Low and Slow Swordfish Steak with Smashed Artichoke Lemon Pesto Crust
Photos by Micheal Piazza / Styled by Catrine Kelty
Topped with a delightful crust of smashed artichoke and zesty lemon pesto, this swordfish recipe combines the fresh, vibrant flavors of the sea with a tangy, aromatic finish. Baking this swordfish directly from frozen makes for a perfectly convenient and delicious meal for any occasion; when I cook fish directly from the freezer, I like to use varieties that are naturally higher fat content, like swordfish or salmon, but this works just as well with tuna, halibut or sea bass. The cooking oil, when drizzled over the plated fish with a squeeze of lemon and some flaky sea salt, doubles as a sauce.
Serves 2–3
FOR THE ARTICHOKE PESTO CRUST:
1 (14-ounce) can artichoke hearts, packed in water
2 teaspoons finely chopped fresh garlic
1 tablespoon Dijon-style mustard
¼ cup grated Parmigiano Reggiano
zest and juice of ½ lemon
2 tablespoons olive oil
1 tablespoon mayonnaise
4 tablespoons panko-style breadcrumbs
fresh ground pepper
FOR THE LOW AND SLOW SWORDFISH:
2 (6-ounce) swordfish steaks, frozen
kosher salt
fresh cracked black pepper
fresh rosemary sprigs
1/3 cup extra virgin olive oil
reserved Artichoke Pesto Crust, recipe above
flaky sea salt, for serving
lemon wedges, for serving
FOR THE ARTICHOKE PESTO CRUST:
To make the Artichoke Pesto Crust, drain the artichokes and squeeze out excess water, then chop them finely. Add remaining ingredients and mix well. Reserve chilled until ready to use.
FOR THE LOW AND SLOW SWORDFISH:
Preheat oven to 325˚F.
Pat swordfish dry with a paper towel; if it’s coming straight from the freezer and has not begun to thaw at all, you can skip this step. Season generously with salt, pepper and rosemary sprigs and place in a dish that fits the swordfish snugly. Drizzle the oil over the top of the fish.
Bake, uncovered, for 40–45 minutes.
Use the “skewer trick” to test for doneness: Gently push the tip of a wooden skewer crosswise through the thickest part of the fish. If it goes through with no resistance, it is fully cooked. If there is resistance, cook for another minute or so and test again. The fish should flake easily.
Carefully pour the liquids from the baking dish into a glass container. The oil and water will naturally separate. Reserve the oil that has risen to the top to use as a dressing for the finished dish.
Top swordfish steak with a layer of Artichoke Pesto Crust mixture, at least ¼ inch thick.
Preheat the broiler and brown the crust (depending on the power of your broiler this could take only a minute, or up to 3–5 minutes) or until crispy at the edges. If your broiler is strong, don’t close the oven door and keep an eye on the crust throughout the broiling process to avoid burning.
Finish with a drizzle of the oil left over from cooking, a sprinkle of salt and squeeze of lemon and serve immediately.
This recipe appeared in the Fall 2024 issue as part of a larger story on Frozen Fish.
