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Grilled
Swordfish Steaks with Potato Puree
4 servings
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Potato Puree:
1 1/3 pounds (about 4 medium) potatoes, cut into 1-inch pieces
1/3 cup milk
2 tablespoons olive oil
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
Grilled Swordfish Steaks:
2 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon salt
Lemon wedges (optional)
1/4 teaspoon pepper
4 (6 ounces each) swordfish steaks (about 1-inch thick)
To make Potato Puree: In medium saucepan, add potatoes to 2
inches boiling water. Return to a boil; reduce heat to medium.
Cook, covered, about 12 to 15 minutes or until tender; drain.
Return potatoes to saucepan; cook and stir 30 seconds to
evaporate excess moisture over low heat. Using electric hand
mixer or potato masher, mash potatoes until smooth. Beat in
milk, oil and lemon juice until blended. Season with salt and
pepper to taste. Stir in parsley; set aside.
To make Grilled Swordfish Steaks: In small bowl, combine oil,
coriander, cumin, salt and pepper. Rub mixture evenly over
both sides of swordfish steaks. Grill swordfish over
medium-hot coals (or broil on rack on broiler pan 3 to 4
inches from heat) 7 to 11 minutes or until fish is cooked to
desired doneness, turning once. Serve fish with Potato Puree
and lemon wedges, if desired.
* Recipe adapted from Chef Chris Schlesinger of East Coast
Grill in Cambridge, MA.
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