Swordfish with Pesto


I spent today at the County Courthouse downtown for jury duty. They must have liked me because I’ll be going back tomorrow, all the way through Monday. I’m glad I bought swordfish for tonight’s dinner because, not only does it cooks relatively quickly, we can eat healthy as well. I haven’t worked outside the home for 20 years so I’m always here to have dinner on the table and I usually have much of the late afternoon to prepare my meal.

As I was sitting at jury duty, I started to wonder how those who are gone the entire day can prepare a meal without too much stress. I left the house at 6:45 this morning and didn’t get home until close to 5:00 p.m. When I did work, it was before our daughter was born so it didn’t matter much if Dennis and I ate a little later or stopped for a bite to eat on the way home. Even though our daughter is 19 and able to fend for herself, I still like to make sure she has a home cooked meal, if she so desires. When she was growing up, I always tried to make sure we ate dinner at a reasonable hour. That being said, there were many nights that Kylie had softball practice and we ate something quick or did grab a bite on the way home.

When I bought my swordfish, the guy behind the fish counter at Sprout’s said the best way to prepare it is with nothing more than a drizzle of olive oil and salt and pepper.

That’s what I decided to do, but also bought a prepared pesto from Sprout’s that I could spoon over the swordfish for serving. Here we have a simple dinner, without too much preparation or time spent in the kitchen. Plus I give it an A+ in the healthy eating department.


1 pound swordfish steaks
1 teaspoon kosher salt
1/2 teaspoon pepper
red pepper flakes, for garnish
prepared pesto


  1. Preheat oven to 400 degrees.
  2. Place fish on a large sheet pan. Drizzle with olive oil and sprinkle with kosher salt and pepper.
  3. Bake for 10-15 minutes, or until internal temperature reaches 145 degrees.
  4. Serve with red pepper flakes sprinkled over fish.


Until next time, Kris


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