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Swordfish with Herb Sauce with Smashed Potatoes
Recipe

22 INGREDIENTS • 22 STEPS • 45MINS

Swordfish with Herb Sauce with Smashed Potatoes

4.0
2 ratings
When you want a seafood dish that is hearty enough to satisfy any meat-eater, reach for this one. A simple swordfish steak is seared and then elevated with a sauce that features our favorite Vietnamese flavors: tangy lime juice, spicy ginger, chilies and fresh herbs.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
When you want a seafood dish that is hearty enough to satisfy any meat-eater, reach for this one. A simple swordfish steak is seared and then elevated with a sauce that features our favorite Vietnamese flavors: tangy lime juice, spicy ginger, chilies and fresh herbs.
45MINS
Total Time
$7.90
Cost Per Serving
Ingredients
Servings
2
US / Metric
Red Potato
2 1/4 cups
Shallot
2
Shallots
Garlic
2 cloves
Fresh Basil
1/2 cup
Fresh Mint
1/3 cup
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Fresh Dill
3/4 tsp
Butter
1/4 cup
Sour Cream
2 Tbsp
Whipping Cream
2 Tbsp
Whipping Cream
Swordfish Fillet
2
Swordfish Fillet
Fish Sauce
1 Tbsp
Chard
4 3/4 cups
Peanuts
2 Tbsp
Peanuts, roasted, chopped
Salt
1 1/4 tsp
Olive Oil
3 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
878
Fat
63.8 g
Protein
28.5 g
Carbs
53.0 g
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Swordfish with Herb Sauce with Smashed Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Add Red Potatoes (2 1/4 cups) to a medium saucepan and cover with cold water. Bring potatoes to a boil and cook for approximately 20 minutes, or until the potatoes are fork tender.
step 3
While the potatoes are cooking, slice Shallots (2) thinly into rings, and add to small bowl.
step 4
Peel Fresh Ginger (2 Tbsp) and mince, and add to bowl.
step 5
Cut Thai Chili Peppers (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
step 5 Cut Thai Chili Peppers (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
step 6
Mince Garlic (2 cloves) and add to bowl.
step 7
Remove Fresh Basil (1/2 cup), Fresh Mint (1/3 cup) and Fresh Cilantro (1/2 cup) from their stems and discard stems. Stack herbs together and roughly chop. Add to a second small bowl.
step 8
Thinly slice the Scallion (1 bunch) and add to the chopped herb mixture.
step 9
Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
step 10
When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
step 11
Using a potato masher, smash potatoes with Butter (1/4 cup), Sour Cream (2 Tbsp), Whipping Cream (2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cover and heat.
step 11 Using a potato masher, smash potatoes with Butter (1/4 cup), Sour Cream (2 Tbsp), Whipping Cream (2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cover and heat.
step 12
Meanwhile, pat the Swordfish Fillet (2) dry and slice each swordfish fillet in half across to create four equal sized pieces. Season with Salt (1/2 tsp).
step 13
In a medium saute pan, heat Olive Oil (1 Tbsp) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
step 13 In a medium saute pan, heat Olive Oil (1 Tbsp) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
step 14
Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
step 15
Remove pan from oven and transfer fish to a plate.
step 16
While fish is roasting, juice the Lime (1) into a third small bowl and combine the Fish Sauce (1 Tbsp), Granulated Sugar (1 Tbsp), and two tablespoons of water.
step 17
Heat Olive Oil (1 Tbsp) in a small saute pan over medium. Add the thai chili, garlic cloves, shallots, ginger and saute, stirring frequently for thirty seconds. Then turn the heat to low.
step 17 Heat Olive Oil (1 Tbsp) in a small saute pan over medium. Add the thai chili, garlic cloves, shallots, ginger and saute, stirring frequently for thirty seconds. Then turn the heat to low.
step 18
Pour the lime juice mixture into the pan and quickly remove from heat. Add green onion, fresh mint, fresh basil, and cilantro and mix.
step 19
Heat Olive Oil (1 Tbsp) in a large saute pan over medium high heat. Add Chard (4 3/4 cups) with Salt (1/4 tsp) and a pinch of pepper. Saute for five minutes or until leaves wilt and stems are tender. Remove pan from heat.
step 20
Place a portion of smashed potatoes on center of two plates in a line. Plate swiss chard at one end of the potatoes with height. Lay the swordfish stacked together, leaning against one another. Drizzle sauce over the swordfish.
step 20 Place a portion of smashed potatoes on center of two plates in a line. Plate swiss chard at one end of the potatoes with height. Lay the swordfish stacked together, leaning against one another. Drizzle sauce over the swordfish.
step 21
Garnish with Peanuts (2 Tbsp) and Fresh Dill (3/4 tsp).
step 22
Serve and enjoy!
step 22 Serve and enjoy!
Tags
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Budget-Friendly
Lunch
Date Night
Fish
Shellfish-Free
Dinner
Seafood
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