Pesto Compound Butter over Grilled Swordfish with Slow-Roasted Heirloom Tomatoes & Peppers

Description

Have too much Summer pesto on hand? Make delicious compound butter in minutes! Slice and add to just-off-the-grilled local swordfish ~ melts into a dreamy sauce.

Ingredients

          Pesto Compound Butter & Swordfish

• 1 stick unsalted butter, organic – room temperature
• 1 1/2 tablespoons pesto
• 1/8 teaspoon sea salt (I’ve used Himalayan)
• 2 pounds fresh swordfish steak, cleaned and dried cut into 4 pieces
  
• 1 1/2 teaspoons extra virgin olive oil 
• 1 teaspoon cajun seasoning, salt free
  
  Slow-Roasted Heirloom Tomatoes & Peppers:
• 20 small heirloom cherry tomatoes, such as sun gold, black cherry and juliet hybrid 
• 1 3/4 cups sliced peppers, choose a few colors 
• 1 teaspoon extra virgin olive oil 
• 2 big pinches each: sea salt and freshly ground pepper
• 1/2 teaspoons Italian seasonings, crushed with your fingertips 
• 2 tablespoons extra virgin olive oil 
• 1 tablespoon finely chopped fresh shallots
• 1/2 teaspoon finely grated fresh garlic
• 1 pinch cayenne pepper
• 1  1/2 cup cooked pasta (optional – add to warm roasted tomatoes & peppers)
• 2 tablespoons petite basil leaves (for garnish)
• 1  1/2 cup cooked pasta (optional – add to warm roasted tomatoes & peppers)

Method

Make the Pesto Compound Butter~ Really simple… the details: 
In a medium sized bowl, cream the butter with a small whisk or rubber spatula. Add pesto and sea salt. Stir well until creamy and very well mixed.
Cut a piece of waxed paper 10″ long, set on your work surface.
Add the pesto butter in the shape of a log, 10″ long – roll up to incase:
You are looking to form an evenly shaped cylinder. Twist the sides (see photo in BLOG)
– this will firm up and shape the roll. Place on a plate or small rimmed pan and place in the freezer until very cold and firm, at least 2 hours. After, place in a freezer bag and slice when you need some.

Roast Heirloom Tomatoes & Peppers:
Preheat oven to 300 degrees.
Add a sheet of parchment paper to cover a rimmed sheet pan.
Drizzle 1 teaspoon extra virgin olive oil on the pan.
Clean, dry and cut cherry tomatoes in half. Cut peppers into 1″ long x 1/2″wide pieces.
Add to pan (tomatoes cut-side up) with salt, pepper an Italian seasonings. Rub in to coat.
Slow roast in over for 30 – 40 minutes until somewhat shriveled and dried out, and just starting to color. Serve the vegetable as is, or add to this bowl, below.

Finishing Tomatoes and Peppers:
In a medium sized bowl, add 2 tablespoons extra virgin olive oil, 1 tablespoon finely chopped fresh shallots, 1/2 teaspoon finely grated fresh garlic and a pinch of cayenne pepper. Stir together – add the warm roasted tomatoes and peppers, give big toss – taste for seasonings.
Great with Pasta too! Best to add warm pasta into the bowl and toss. 

Grill Swordfish:
Heat grill to medium high, brush with neutral oil.
In the meantime, add swordfish to a plate, top with 1  1/2 teaspoons of olive oil, rub in cajun seasoning.
When grill is hot, add swordfish and let develop strong grill marks on underside. Turn over, reduce heat to medium and cook until swordfish is cooked through (about 4 – 5 minutes per side, depending on thickness.)
Remove to a clean plate.
Immediately – CUT 4,  1/2″ PIECES OF BASIL COMPOUND BUTTER (frozen) and top each piece of the warm swordfish. Butter will melt into a sauce. Sprinkle swordfish with sea salt and serve with:
Slow-Roasted Tomatoes and Peppers (with pasta optional)

Garnish with petite basil leaves all over and serve.

This recipe may not be reproduced without the consent of its author, Karen Sheer

See BLOG for many photos and information.

Notes

Servings: 4