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 (7 tsp) 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 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 (4 Tbsp), Sour Cream (2 Tbsp), Whipping Cream (2 Tbsp), Salt (as needed), and Ground Black Pepper (as needed). 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 (as needed).
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 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 (as needed) 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 21
Garnish with Peanuts (2 Tbsp) and Fresh Dill (1 tsp).
