Sunday, December 21, 2008

Marinated Swordfish with Corn Succotash and Mashed Sweet Potatoes

About a year or so ago, my brother-in-law, Michael, came to visit us and we took him to The Prado restaurant, which is our favorite restaurant here in San Diego. The meal was memorable, to say the least. I think both Michael and my husband had the osso bucco and I had a fish plate. I don't remember what it was called, but it was one of my favorite dishes from the restaurant. I tried to recreate the dish, but I was always off on some seasoning or spices. Finally, I decided to just go simple and classic, and guess what? My dish came out superb, and almost JUST almost as good as the entree at The Prado. So, to go with my theme of the feast of the seven fishes, this is an incredible dish, however it does have many steps and it will take you several hours...but if you have time, give it a try. This is also a great dish to impress your friends or impress your special someone.

INGREDIENTS (serves 4)

  • 4 Swordfish steaks, about 3/4" thick each and 6 to 8 ounces each
  • kosher salt and freshly ground black pepper
  • 3 Tablespoons butter
  • Extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh rosemary
  • 3 Tablespoon dry white vermouth or white wine
  • 1 1/2 pounds sweet potatoes, peeled and cut into chunks
  • 1/4 cup heavy cream
  • Pinch of nutmeg
  • 1 Tablespoons brown sugar
  • 8 ounces (about 2 cups) frozen corn, thawed
  • 8 ounces (about 2 cups) frozen green beans, thawed (you can substitute with lima beans, if you prefer)
  • 1 red bell pepper, seeded and diced
  • 1 medium red onion, finely chopped
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • 1 Tablespoon finely minced chives

Swordfish Steaks:

Rinse swordfish steaks and pat them dry. Lightly brush steaks with olive oil. Generously season steaks with salt and pepper and sprinkle rosemary over them. Meanwhile, add 3 tablespoons olive oil, 3 tablespoons vermouth and 1 tablespoon lemon juice in a large Ziploc bag, and then add the steaks. Close bag, making sure to squeeze out all the air and let the swordfish marinate for 30 minutes to 1 hour in the refrigerator, turning once or twice so that it marinates evenly. Cook your sweet potatoes while fish marinates. You can also start prepping for the succotash.

To cook the fish, (start cooking it when potatoes are done and you're almost done with the succotash) preheat the broiler. Place fish on broiler pan. Broil until fish is opaque is center, about 3 to 4 minutes per side. Transfer to platter.

Sweet potatoes:

Fill a large pot with cold water and add the cut sweet potatoes and 1/2 teaspoon salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until potatoes are cooked through and are fork tender. Drain, but add back to same pot (for less mess). Add 2 tablespoons butter, 1/4 cup cream, salt and pepper, a pinch of nutmeg and 1 tablespoon brown sugar. Mash the potatoes until you get a creamy consistency. Add more butter or cream, if needed.


In a large skillet over medium-high heat add 1 tablespoon olive oil and 1 tablespoon butter. Add the onion and sauté until soft, about 5 minutes. Add the red bell pepper and garlic and sauté 4 more minutes. Next add corn, tomatoes, and green beans (or lima beans) and season with salt and go heavy on the ground black pepper. Keep sautéing until green beans are cooked through and all veggies are softened, about 8 more minutes.

To Assemble:

Get your 4 nicest plates out, and first place a heaping dollop of mashed sweet potatoes in the middle of each plate. Gently place one swordfish steak on top of each, and then place some of the succotash around the mashed sweet potatoes. Top each steak with a little of remaining succotash and sprinkle minced chives over each plate. Serve immediately and let the compliments flow!

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