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Seared swordfish steaks paired with tender orecchiette, blistered tomatoes, and a bold black kale–anchovy pesto create a restaurant-quality dinner that feels elegant yet approachable. The rich pesto melts into the warm pasta while buttery swordfish adds a savory, coastal flavor perfect for a special dinner or elevated weeknight meal.

Prep Time: 15 minutes
 Cook Time: 15 minutes
 Total Time: 30 minutes
 Yield: 2 servings

Ingredients

For the Black Kale–Anchovy Pesto

• 1 packed cup lacinato (black kale), stems removed
• 2 anchovy fillets
• 1/4 cup toasted pine nuts, plus extra for garnish
• 1 garlic clove
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• Pinch of chili flakes

For the Pasta

• 6 ounces orecchiette pasta
• 2 tablespoons olive oil
• 1 garlic clove, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup reserved pasta water
• 2 tablespoons grated Parmesan cheese

For the Swordfish

• 2 swordfish steaks (6–8 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon butter
• 1 teaspoon fresh lemon juice

For Garnish

• Extra toasted pine nuts
• Extra grated Parmesan cheese
• Lemon wedges
• Drizzle of extra-virgin olive oil

Instructions

1. Cook the Pasta

Bring a large pot of heavily salted water to a boil. Add the orecchiette and cook according to package directions until al dente, about 9–11 minutes.

Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.

2. Make the Black Kale–Anchovy Pesto

Bring a small saucepan of water to a boil. Add the black kale and blanch for 30 seconds until bright green. Immediately transfer the kale to a bowl of ice water to stop the cooking.

Drain well and squeeze out as much moisture as possible using your hands or a clean kitchen towel.

Add the kale, anchovy fillets, toasted pine nuts, garlic clove, Parmesan cheese, lemon zest, lemon juice, chili flakes, and salt to a food processor. Pulse several times until roughly combined.

With the processor running, slowly drizzle in the olive oil until the pesto becomes thick but still rustic in texture. Taste before adding additional salt since the anchovies already provide plenty of seasoning.

3. Cook the Tomatoes & Finish the Pasta

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for about 30 seconds until fragrant but not browned.

Add the cherry tomatoes and cook for 2–3 minutes until they begin to blister and soften.

Add the cooked orecchiette to the skillet along with 2–3 tablespoons of the pesto and the reserved pasta water. Toss everything together until the sauce lightly coats the pasta and becomes glossy.

Sprinkle in the Parmesan cheese and toss once more. Remove from heat.

4. Cook the Swordfish

Pat the swordfish steaks very dry with paper towels. Rub with olive oil and season both sides with kosher salt, black pepper, and smoked paprika.

Heat a cast iron skillet over medium-high heat until very hot. Add the swordfish and cook for 3–4 minutes per side, depending on thickness, until nicely seared.

During the final minute of cooking, add the butter and lemon juice to the pan. Spoon the melted butter repeatedly over the fish to baste it and build flavor.

Cook until the internal temperature reaches 130–135°F for moist, tender swordfish.

5. Plate & Serve

Spoon the orecchiette and blistered tomatoes slightly off center onto warm plates. Place a swordfish steak beside the pasta.

Top the swordfish with a spoonful of the black kale–anchovy pesto and finish with toasted pine nuts, extra Parmesan cheese, lemon wedges, and a light drizzle of olive oil.

Serve immediately while hot.

Joe’s Kitchen Tip

Reserve 1–2 tablespoons of pesto specifically for finishing the swordfish after plating. The fresh pesto added at the end keeps its bright flavor and vibrant green color.

Serving Suggestions

• Serve with grilled asparagus or roasted broccolini for a complete meal.
• Pair with crusty bread to soak up the pesto and buttery pan juices.
• A crisp arugula salad with lemon vinaigrette balances the richness beautifully.

Wine Pairing

A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the rich swordfish, bright lemon, and savory anchovy pesto. For red wine lovers, try a light Pinot Noir served slightly cool.

Storage & Reheating

Refrigerator

Store leftover pasta and swordfish separately in airtight containers for up to 2 days.

Reheating

Reheat the pasta gently in a skillet with a splash of water or olive oil. Warm the swordfish carefully over low heat to avoid drying it out.

Freezing

The pesto freezes well for up to 2 months, but the cooked pasta and swordfish are best enjoyed fresh.