1 large handful of basil, stems removed
1/4 cup pistachios
3 cloves garlic
1 lemon, for juicing
olive oil, as needed
3 small golden heirloom tomatoes
10 small cherry plums or 3 plums
1/2 small red onion
1 small handful of fresh dill
1 small handful of mint
salt and pepper to taste
10 Oz. swordfish, halved into two fillets
2 tbsp avocado oil
8 Oz. white wine
For the Pistachios:
Use your knife in a rocking motion to mince basil into very small pieces, you want it to be as fine as possible.
Add pistachios and chop them into pieces larger than the tip of a pencil eraser, then put this mix into a bowl.
Grate in garlic and squeeze in the juice of one lemon, then add a glug of olive oil, stir, and season with salt to taste.
You want the mixture to be thick but still viscous, like a herby salsa, then set aside.
For the Salad:
Cut tomatoes and cherry plums into large pieces, then add both to a large bowl.
Thinly slice onion, tear mint, and dill, then add both of these into the bowl and gently toss everything together.
Add a drizzle of olive oil and salt and pepper to taste.
For the Fish:
Bring a cast iron or grill pan to medium heat, then add olive oil.
While the oil is heating up, season swordfish fillets with salt and pepper on each side.
Grill the swordfish for 5 to 6 minutes, or until it releases from the pan.
Then flip and cook for an additional 3 to 4 minutes.
To serve, add salad to a plate, then add the swordfish.
Top the swordfish with the pistachios and a cup of white wine. Enjoy!