What an impressive dish for just a handful of ingredients! For a budget-friendly swap, try this recipe with mahimahi.
4 (6-ounce) swordfish steaks
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound new potatoes (about 12)
1 cup bottled roasted red bell peppers, rinsed and drained
3 tablespoons slivered almonds
7 teaspoons olive oil, divided
1 small garlic clove, crushed
Chopped flat-leaf parsley (optional)
How to Make It
Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut potatoes in half lengthwise. Place a vegetable steamer in a large saucepan filled one-third full with water; bring to a boil. Add potatoes; cover and steam for 12 minutes.
Place bell peppers, almonds, 2 tablespoons olive oil, and garlic in the bowl of a food processor; process until smooth. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; pulse to combine.
Heat 1 teaspoon oil in a skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with potatoes and sauce. Garnish with parsley, if desired.
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