Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
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.
3.
While the potatoes are cooking, slice
Shallots (2)
thinly into rings, and add to small bowl.
4.
Peel
Fresh Ginger (7 tsp)
and mince, and add to bowl.
5.
Cut
Thai Chili Peppers (2)
in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
6.
Mince
Garlic (2 cloves)
and add to bowl.
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.
8.
Thinly slice the
Scallions (1 bunch)
and add to the chopped herb mixture.
9.
Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
10.
When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
11.
Using a potato masher, smash potatoes with
Butter (4 Tbsp)
,
Sour Cream (2 Tbsp)
,
Kemps Heavy Whipping Cream (sponsored) (2 Tbsp)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Cover and heat.
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)
.
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.
14.
Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
15.
Remove pan from oven and transfer fish to a plate.
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.
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.
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.
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.
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.
21.
Garnish with
Peanuts (2 Tbsp)
and
Fresh Dill (1 tsp)
.
