Keto Recipe: Seared swordfish steak with sautéed kale, blistered tomatoes, roasted cauliflower purée, and pesto – A delicious Keto-friendly datenight meal!

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Seared swordfish steak with sautéed kale, blistered tomatoes, roasted cauliflower purée, and pesto - A delicious Keto-friendly datenight meal!

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  1. **Recipe Serves 2**

    **First, prepare the Pesto:**

    *Ingredients:*

    • 2 cups packed fresh basil leaves

    • 2 cloves garlic

    • 1/4 cup of walnuts (or other nuts of your choice)

    • 1/2 cup extra virgin olive oil

    • 1 tablespoon butter, room temperature

    • 1 squeeze of fresh lemon juice (around 1 tablespoon)

    • 1/2 cup freshly grated Pecorino cheese

    • Salt and pepper

    *Preparation:*

    • Combine basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add the olive oil, butter, and lemon juice and process until fully incorporated and smooth.

    • Season with salt and pepper to taste, and give a final few pulses to finish.

    ***Note, the pesto can be prepared up to 48 hours in advance. Simply prepare as directed above and store in the refrigerator inside a food-safe container with a thin layer of extra virgin olive oil over the top of the pesto to help prevent oxidation / browning). When ready to serve, remove from the refrigerator and allow to warm to room temperature while preparing remaining ingredients.

    ​

    **Second, prepare Cauliflower Purée.**

    *Ingredients:*

    • 1 large (around 2 – 2.5 pounds) head of cauliflower, trimmed and cut into florets of roughly equal size

    • Around 1 tablespoon of extra-virgin olive oil

    • 4 cloves of garlic, lightly smashed with back of knife

    • 1 sprig of thyme

    • Salt and pepper

    • 2 cups of heavy cream

    • 2 tablespoons of butter, room temperature

    • 1 tablespoon of Dijon mustard

    *Preparation:*

    • Preheat oven to 400-degrees Fahrenheit

    • Add cauliflower florets to sheet tray, drizzle with extra virgin olive oil, and season with salt and pepper

    • While cauliflower roasts until golden brown (around 25 – 30 minutes), add heavy cream and butter to medium saucepan over medium heat

    • Stir until butter dissolves, and then add garlic and thyme and simmer until cauliflower is finished roasting, stirring occasionally

    • Once cauliflower is finished roasting, remove from oven and place into a large blender.

    • Remove the thyme sprig from the saucepan and add the remaining saucepan ingredients into the blender with the cauliflower. Also add the Dijon mustard.

    • Blend on high until mixture is very smooth and silky, and then season with salt to taste.

    • Optionally, pass mixture through a fine-mesh strainer to achieve extra smoothness.

    • Otherwise, return mixture to medium saucepan over low heat to keep hot while preparing remaining ingredients, stirring occasionally to avoid burning.

    ***Note, the cauliflower purée can be prepared up to 48 hours in advance. Simply prepare as directed above, store in the refrigerator inside a food-safe container, and reheat in a saucepan the next day. If purée thickens while reheating, simply add more heavy cream until desired thickness is achieved.

    ​

    **Third, prepare the Blistered Tomatoes:**

    *Ingredients:*

    • 20-25 cherry tomatoes

    • 2 tablespoons extra virgin olive oil

    • 1 sprig of fresh thyme

    • Salt and pepper to taste

    *Preparation:*

    • Preheat a nonstick pan over medium-high heat for around 3 minutes

    • Add the olive oil to the pan

    • Once the oil begins to shimmer, add the tomatoes

    • Allow the tomatoes to blister, with some deep browning to occur on outside skins

    • Reduce heat to medium-low, add the fresh thyme sprig, season with salt and coarsely ground pepper, and continue to cook to concentrate flavor, tossing occasionally

    ​

    **Fourth, prepare the Swordfish Fillets / Steaks.**

    *Ingredients:*

    • Around 3 tablespoons of butter, room temperature

    • Enough Avocado oil to thinly coat the bottom of pan

    • 4 whole garlic cloves, lightly smashed with back of knife

    • 3 sprigs of fresh thyme

    • 2 1-inch-thick swordfish fillet (around 6 ounces), patted dry with paper towels

    • Salt

    *Preparation:*

    • Preheat a pan (preferably a heavy cast iron pan) over medium high heat for around 3 – 5 minutes.

    • Once pan is preheated, add in enough avocado oil (or another high smoke point keto-friendly cooking fat of your choice) to thinly coat the bottom of the pan.

    • Once the oil shimmers and begins to smoke slightly, generously seasons both sides of the swordfish fillets with salt and gently place the fillet in the pan and begin to sear. Lay the fillets away from you to avoid splashing hot oil on yourself.

    • Periodically check the bottom of the fillets, and carefully flip once a golden-brown sear is achieved.

    • Immediately add 3 tablespoons of butter, fresh thyme, and garlic to the pan.

    • Carefully tilt the pan towards you and begin basting the fillets with the aromatic butter using a large metal serving spoon.

    • Cook until swordfish fillets reach desired doneness – an internal temperature of 125-degrees Fahrenheit is preferred for me, checking by probing with an instant read thermometer in the center of the filet.

    • Then, remove pan from the heat while letting the swordfish fillets rest in the pan until ready to serve (internal temperature will continue to rise to between 130 – 135 degrees Fahrenheit)

    ​

    **Fifth, prepare the Sautéed Kale**

    *Ingredients:*

    • Around 2.5 cups of kale, stems removed

    • 2 cloves of garlic, minced

    • Around 2 tablespoons of remaining fat from swordfish preparation

    • Salt and pepper

    *Preparation:*

    • Remove blistered tomatoes from nonstick pan and set aside in heat safe bowl or container

    • Return pan to burner over high heat and add to the pan around 2 tablespoons of aromatic fat used to sear swordfish filet

    • Toss the kale into the pan and let sit for 1-2 minutes over high heat, allowing kale to crisp in pan.

    • Add garlic to pan and toss for around 30 seconds to infuse and cook garlic, then remove from heat

    ​

    **To Serve Dish:**

    • Place large dollop of cauliflower purée in center of a dinner plate

    • Using tongs, pile sautéed kale on top of purée

    • Remove swordfish fillet from hot pan and place on top of kale with the fillets most, attractive side facing upwards

    • Dress with blistered tomatoes and pesto as desired

    • Optionally finish with a drizzle of finishing extra virgin olive oil, fresh basil, and a sprinkle of finishing salt

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