Blackened Swordfish with Red Potato “Hash Browns”

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

1. Cut a thin slice of 2 rounded ends from each potato. Cut the potato into thin slices, then cut the slices into matchsticks.
2. 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

1. 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

1. 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

1. Meanwhile, heat a cast-iron skillet over medium-high heat and brush with oil. Place the swordfish in the skillet and sear 3 minutes. Turn and sear 3 minutes longer, until blackened and just cooked through. (Adjust cooking time per thickness of the fish.)

Swordfish Beginning to Sear

Blackened Swordfish

To serve, divide the swordfish between 2 plates. Divide the potatoes alongside and garnish each plate with a lemon wedge.