Swordfish with succotash, basil pesto cream & citrus compote [Bruce Moffett] from Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests (page 378) by Maria Isabella

  • grapeseed oil
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil (but not olive oil) for grapeseed oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Craig's summer salad [Bruce Moffett]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil (but not olive oil) for grapeseed oil.

  • bwhip on August 04, 2019

    I’ve been wanting to make this one for a while - now I wish I’d made it sooner! Wonderful dish, my wife and I really enjoyed this. She said she wants it every week. That’s not going to happen :), but I’m sure glad she liked it so much. The hint of pesto in the cream sauce, along with the fresh citrus compote, made for a really interesting and delicious combination. My only fault with the recipe was that it neglected to call for seasoning the succotash. I added salt and pepper toward the end of that prep, otherwise that part would have been fairly bland. Looking forward to making this one again.

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