Preheat oven to 350 degrees F (180 degrees C).
Add Red Potato (12 ounce) 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.
While the potatoes are cooking, slice Shallot (2) thinly into rings, and add to small bowl.
Peel Fresh Ginger (0.5 ounce) and mince, and add to bowl.
Cut Thai Chili Pepper (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
Mince Garlic (2 clove) and add to bowl.
Remove Fresh Basil (0.25 ounce), Fresh Mint (0.25 ounce) and Fresh Cilantro (0.25 ounce) from their stems and discard stems. Stack herbs together and roughly chop. Add to a second small bowl.
Thinly slice the Scallion (2) and add to the chopped herb mixture.
Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
Using a potato masher, smash potatoes with Butter (4 tablespoon), Sour Cream (2 tablespoon), Whipping Cream (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cover and heat.
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 teaspoon).
In a medium saute pan, heat Olive Oil (1 tablespoon) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
Remove pan from oven and transfer fish to a plate.
While fish is roasting, juice the Lime (1) into a third small bowl and combine the Fish Sauce (1 tablespoon), Granulated Sugar (1 tablespoon), and two tablespoons of water.
Heat Olive Oil (1 tablespoon) 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.
Pour the lime juice mixture into the pan and quickly remove from heat. Add green onion, fresh mint, fresh basil, and cilantro and mix.
Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Chard (6 ounce) with Salt (1/4 teaspoon) and a pinch of pepper. Saute for five minutes or until leaves wilt and stems are tender. Remove pan from heat.
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.
Garnish with Peanuts (2 tablespoon) and Fresh Dill (1/4 tablespoon).