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Swordfish with Red Pepper Sauce and Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 1 steak, 1/2 cup potatoes, and about 3 tablespoons sauce)

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)

Nutrition Information

  • calories 411
  • fat 21.8 g
  • satfat 4 g
  • monofat 12.4 g
  • polyfat 3.5 g
  • protein 36 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 112 mg
  • iron 2 mg
  • sodium 614 mg
  • calcium 33 mg

How to Make It

  1. Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. 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.

  3. 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.

  4. 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.