PAN FRIED SWORDFISH WITH PESTO GENOVESE CRUST | Barilla
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our pan fried Swordfish with Pesto Genovese Crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barilla.com.
Ingredients
- 6 x 1.5cm thick swordfish steaks, skin off
- 1 jar Barilla Pesto Genovese
- 1 lime, juiced
- 40ml Extra Virgin Olive Oil
- 120g Italian or Panko breadcrumbs
- 30g honey
- 200g baby spinach
- 1 garlic clove , chopped
- ½ fresh chilli, sliced
- Salt and pepper
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