Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

I'm on a Giada kick so bear with me...  I made this dish a few evenings ago and loved the pesto but would prepare with halibut next time (any non-delicate, mild whitefish would do).  Prep is easy but not tidy so make a deal with your dinner companion that the cook doesn't clean-up too =)

Ingredients
Broccoli Rabe Pesto

8 ounces broccoli rabe (about 1/2 bunch), thick stems removed

2 garlic cloves

1 cup toasted walnuts*

1 tablespoon honey

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

Olive Oil-Poached Swordfish

4 cups olive oil 

2 cups vegetable oil

4 6-ounce skinless swordfish steaks

Salt and freshly ground black pepper

Directions

1. To make the pesto, bring a medium pot of salted water to a boil over high heat.  Add the broccoli rabe and cook until tender, about 5 minutes.  Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes.  Shake off excess water and transfer to a food processor.
2. Add the garlic, walnuts, honey, salt and pepper into the food processor and pulse until very smooth.  With the machine running, gradually pour in the extra-virgin olive oil.  
3. Transfer the pesto to a small bowl and stir in the Parmesan.  Set aside.
4. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large deep saucepan big enough to hold the fish in a single layer.  Using a deep-fry thermometer, heat the oil to 200 degrees over medium-low heat.  Reduce the heat to low to sustain the temperature.
5. Season the fish with salt and pepper; gently place into the oil, making sure it is submerged.  Poach the fish until just cooked through, 6 to 7 minutes.
6. Place about 1/2 cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish.  Using a slotted fish spatula (I need to buy one!), gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto.

*To toast the nuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes.  Spread the nuts on a baking sheet to cool completely before using.

Recipe taken from Giada's Kitchen: New Italian Favorites