It has not rained here for many, many months and the effects are being noticed. Even though it is winter, I had to water the herbs in the garden because they were suffering just as if it were summer and they lacked water. So you might think after all this I am going to present a hearty winter dish with fresh herbs but no, I am going to present you with a recipe that is not at all in tune with today's weather.
This is definitely more of a summery meal and I felt like a fish out of water when trying it for the first time, but the outcome was a success. It will take a very short time to prepare and cook and although
the pesto is less pasty and greasy than the classic pine nut pesto it adds a delicious note, perfect for enhancing the irony taste of the swordfish.
400g dried linguine
30g flat leaf parsley (I used store bought parsley on this occasion!)
1 small shallot, chopped
8 anchovy fillets
11⁄2 tsp lemon juice
2 tbsp red wine vinegar
1 tbsp grated Parmesan cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
120ml olive oil, for the pesto
2 tbsp hot water
2 more tbsp olive oil to fry the swordfish
4 swordfish steaks
1. In a large pot of boiling salted water, cook the linguine according to packet instructions.
2. To make the pesto, combine the parsley, shallot, anchovies, vinegar, lemon juice, Parmesan, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Blend to form a paste. While the machine is running, add 120ml of olive oil in a thin stream and then add the hot water.
3. For the swordfish, heat 2 tablespoons of oil in a large non-stick frying pan over a medium heat. Season the fish on both sides with the remaining salt and pepper and fry each side until golden and crisp.
4. Drain the pasta and divide between four plates. Place a swordfish steak on top of each and then a dollop of the pesto. Alternatively, mix the linguine with the pesto, cut the swordfish into bite sized pieces and mix in with the linguine and pesto, adding a sprinkle of freshly chopped parsley.