Photo: Jennifer Causey; Styling: Claire Spollen
Yield
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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