Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

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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 oil 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 plenty of pretty colors. (From Giada’s Kitchen )


8 ounces of broccoli rabe (about ½ bunch); thick stems removed
2 garlic cloves
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
¼ 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 pepper


1. To make pesto, bring a medium pot of salted water to boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

2. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.

3. Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.


Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto, 3.2 out of 10 based on 210 ratings

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