Swordfish Steaks with Puy Lentils and tomato pesto

In this recipe, Swordfish is really given it's time to shine. Swordfish is a bit of a meatier fish, so with it being simply seared, the flavour really comes through. It's a wonderful meal for a hot summer evening.

  • Beginner
  • Serves 2
  • 40 minutes
BUY HAND CUT SWORDFISH STEAKS

What you’ll need

  • 2 swordfish steaks
  • 1 pouch of merchant gourmand simply cooked puy lentils
  • 1 shallot
  • 1 garlic clove
  • cherry tomatoes
  • 1 tbsp basil pesto
  • fresh mint
  • fresh basil

Let's Cook!

Swordfish Steaks with Puy Lentils and tomato pesto
Step 1

Finely dice the shallot and mince the garlic, sweat gently in a heavy based pan with a tbsp of olive oil until softened and translucent.

Swordfish Steaks with Puy Lentils and tomato pesto
Step 2

Whilst the shallot is softening, quarter the tomatoes and combine in a bowl with the pesto and finely chopped basil and mint, season well with salt and black pepper

Swordfish Steaks with Puy Lentils and tomato pesto
Step 3

Heat a non stick pan with a drizzle of oil and cook the swordfish over a high heat for 2-3 minutes on each side until caramelized and just cooked through. Whilst the swordfish cooks stir the lentils into the shallots and heat through

Swordfish Steaks with Puy Lentils and tomato pesto
Step 4

Spoon the lentils onto plates, top with the swordfish and serve with the tomato salad

Wild Swordfish Steaks

Fish used in this recipe

Wild Swordfish Steaks

From £14.70
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Wild Wahoo Steaks

Alternatively you can try

Wild Wahoo Steaks

320g / 2 steaks

From £11.00
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