A Swordfish Dinner in only 15 minutes? Yes! This is one of my and Mr. Fox’s favorite warm-weather meals. The wild-caught fish cooks to succulent perfection in just 12 minutes. Meanwhile, my “Cheatin’ Mashed Potatoes” require just 6 minutes (or 7 minutes if you stud them with peas). Add some lightly-dressed garden greens and a goblet or two of Sauvignon Blanc, and you’re all set. Video and printable recipe:
Why no step-by-step photographic recipe? Because I blabbed throughout the entire video. Also, this is one of the easiest dinners of all time. You could wear a blindfold.
In the comments field below, let me know if you are interested in more “complete meal” recipes. I aim to please!
Love ya —
Here’s the printable recipe:
Swordfish Dinner in 15 Minutes
For the fish:
- 2 or more wild-caught swordfish fillets, each about 1-inch thick
- olive oil for brushing
- salt, pepper, and dried thyme leaves -- a dusting of each
For the Cheatin' Mashed Potatoes with Peas
- 1 3/4 cups water
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1 cup milk
- 2 cups plain instant potato flakes
- 1 cup frozen peas
- Center the oven rack, and preheat the oven to 425°F. Place the swordfish fillets in a lightly-greased baking dish. Brush the fillets with a little olive oil, and sprinkle with salt, pepper, and thyme. Bake in the preheated oven for 12 minutes.
- While the fish is baking, prepare the potatoes: In a medium size, microwave-proof bowl, add the water, butter, salt, milk, and potato flakes. Do not stir. Cover with cling film, and microwave on "high" for 6 minutes. Stir with a fork to mix and fluff the potatoes. Then fold in the peas, recover the bowl, and heat for 1 minute.
- Plate the fish and potatoes, and serve, if you wish, with a salad of fresh lettuce greens that are lightly dressed in red wine vinaigrette.