Few ingredients, easy preparation, fast cooking. This simple fish and potato dinner is big on taste from the smoky, charred flavor of the blackening mixture and hash-brown-style spuds made with red potatoes.
Although
both parts of the dish are prepared in skillets, “fried” isn’t quite the right
word. I used only a scant amount of olive oil—enough for a little marinating
and to brush in the bottom of the pans.
For another take on blackened fish, check out Blackened Mahi-Mahi with Pan-Seared Vegetables. And for swordfish with a little Asian twist, see Grilled Swordfish with Spicy Asian Sauce and Sauteed Kohlrabi.
Serves 2
Ingredients
- 4-5 medium red potatoes
- olive oil, for drizzling and brushing
- sea salt
- freshly ground black pepper, for seasoning, plus 2 tsp
- 1 tsp chile powder
- 2 4-oz swordfish steaks
- 2 lemon wedges
Preparation
- Cut a thin slice of 2 rounded ends from each potato. Cut the potato into thin slices, then cut the slices into matchsticks.
- Place the potatoes in a medium bowl, drizzle with olive oil, and season with salt and pepper. Toss well to coat.
Potato Matchsticks |
Potatoes Ready to Cook |
- Combine 2 teaspoons of black pepper and the chile powder in a small bowl and season with salt. Spread the spice mixture out on a plate. Rub the swordfish with a little oil and press each side into the mixture, coating well. Set aside.
Blackening Mixture |
Swordfish Ready to Sear |
- Heat a nonstick skillet over medium heat and brush the entire surface with oil. Scatter the potatoes in the skillet in a single layer (or as close to it as possible) and cook, undisturbed, 5 minutes. Use a spatula to turn the potatoes over and cook until golden brown, 5-6 minutes longer, stirring as needed.
Potatoes Beginning to Cook |
Red Potato Hash Browns |
Made a very similar swordfish and hash brown potato design tonight (I cannot really say "recipe" because I didn't follow any recipe) But, if I had "googled" a recipe prior to my own creation, I believe your recipe would have been great!
ReplyDeleteThanks much---I appreciate your comment!
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