1. Grilled swordfish, Basil pesto & arugula truffle salad
Ingrédients for 4 people
Sword fish steak (6 OZ) 4 EA
Extra virgin olive oil 6 OZ
Cashew nuts 4 OZ
Garlic 4 OZ
Olive oil 8 OZ
Basil 1 bunch
Goat cheese 6 OZ
Arugula lettuce 1 bags
Canola oil 10 OZ
Walnut oil 4 OZ
White balsamic vinegar 4 OZ
Dijon mustard 4 OZ
Parmesan cups 4 EA
Technique
In a blender pureed the Cashew with
garlic, olive oil basil and goat cheese until
smooth. Keep in a squishy bottle. In
blender add the 2 oils vinegar &mustard
for 5 SC your vinaigrette is ready. Seared
the swordfish to your likeness in hot olive
oil 4 minutes on each side. Salt & pepper.
Served the pesto under the fish, Tossed
the arugula to order with the walnut
vinaigrette and served in a parmesan cup
on the side.