Pan Seared Swordfish with Spicy Peach Salsa and Scallion Mashed Potatoes

Swordfish is one of my absolute favorite foods on this planet. Although swordfish is high in mercury and shouldn’t be eaten “on the reg,” if I could eat it every day, I would shove an entire swordfish in my mouth right now. LOL.

So if you’re looking to get your swordfish fix like me, this pan seared swordfish recipe is out of this world, laying ever-so-perfectly on scallion sour cream mashed potatoes (because why not).

On top of the tender, golden brown swordfish fillet, generously spoon spicy peach salsa. I picked peaches today at my local farm stand, and they’re about as close to nature’s candy as you can get. Offset by (also native) tart cherry tomatoes and lime juice, this salsa added the perfect burst of freshness to the decadence of swordfish and scallion mashed potatoes.

 

 

 

Makes: dinner for 4 people

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour and 5 minutes

The Ingredients

4, ½ pound swordfish steaks

6 Yukon gold potatoes, peeled

~1/2 cup heavy cream

1 bunch scallions, finely chopped

1 cup cherry tomato halves

1 large handful green beans

1 large handful yellow beans

2 peaches, skins removed and diced

2 jalapeños, seeds removed and finely chopped

1 lime, juiced

2 tablespoons extra virgin olive oil

6-8 tablespoons salted butter

~4 tablespoons sour cream

1 handful basil, cut in ribbons

Salt and pepper

 

 

 

The Steps

In a medium bowl, combine cherry tomatoes, peaches, jalapeños, and lime. Set aside.

Boil water in a medium pot with peeled potatoes. Boil potatoes until fork-tender, 20-30 minutes. Drain. Use a potato masher to mash potatoes until smooth, while mixing in 4 tablespoons butter, sour cream, heavy cream, salt and pepper. Add more butter, sour cream, heavy cream, or salt and pepper to adjust consistency and flavor to your preference. Mix in scallions.

Steam green and yellow beans until al dente, about 5 minutes. When done, drain and cover to keep warm.

In a nonstick frying pan, add olive oil and butter over medium-high heat. Add swordfish and fry for 7 minutes on the first side. Flip swordfish and spoon juices over the top of each piece. Sear the second side for 7-10 minutes until a fork inserted into the center of each piece reveals opaque white swordfish.

To plate, lay green and yellow beans in a messy pile on each plate. Add a generous spoonful of scallion mashed potatoes, smoothing the top of the mashed potato spoonful so that the swordfish can lay easily on top. After placing the swordfish fillet on top of the potatoes, add a spoonful of spicy peach salsa. Top with basil. Serve immediately!

 

 

 

The Steps with Pictures

In a medium bowl, combine cherry tomato halves, peaches, jalapeños, and lime. Set aside.

Boil water in a medium pot with peeled potatoes. Boil potatoes until fork-tender. Drain. Use a potato masher to mash potatoes until smooth, while mixing in 4 tablespoons butter, sour cream, heavy cream, salt and pepper. Add more butter, sour cream, heavy cream, or salt and pepper to adjust consistency and flavor to your preference. Mix in scallions.

Steam green and yellow beans until al dente. When done, drain and cover to keep warm.

In a nonstick frying pan, add olive oil and butter over medium-high heat. Add swordfish and fry for 7 minutes on the first side. Flip swordfish and spoon juices over top of each piece. Sear the second side for 7-10 minutes until a fork inserted into the center of each piece reveals opaque white swordfish.

To plate, lay green and yellow beans in a messy pile on each plate. Add a generous spoonful of scallion mashed potatoes, smoothing the top of the mashed potato spoonful so that the swordfish can lay easily on top. After placing the swordfish fillet on top of the potatoes, add a spoonful of spicy peach salsa. Top with basil. Serve immediately!

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