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Baked Swordfish with Cheatin’ Mashed Potatoes

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 —

Kevin

Here’s the printable recipe:

Print Recipe

Swordfish Dinner in 15 Minutes

Baked Swordfish, Cheatin' Mashed Potatoes with Peas, and freshly-snipped lettuce greens dressed in red wine vinaigrette. A delicious and downright elegant meal anytime of the year.
Prep Time3 mins
Cook Time12 mins
Course: Main Course
Cuisine: American
Keyword: fast, instant mashed potatoes, peas, swordfish
Servings: 2

Ingredients

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

Instructions

  • 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.

 

 

 

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BY Kevin Lee Jacobs | May 30, 2020 7 Comments

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Comments

  1. 1

    Maraya says

    May 31, 2020 at 8:10 am

    Many years ago, while on vacation on a sailboat in New England, we bought some fresh-caught swordfish steaks from a fishing boat and sautéed it in butter in a pan atop a small galley stove until just done. A little salt and pepper, and fresh lemon juice topped it off. Our hunger was enhanced by a day of sailing in the warm sun and salt air. I’ll never forget how amazing that fish tasted!

  2. 2

    Dana says

    May 31, 2020 at 9:02 am

    Thank you Kevin, a fishy distraction from our house arrest down under.

  3. 3

    Kevin Lee Jacobs says

    May 31, 2020 at 9:13 am

    Hi Maraya – What a wonderful environment in which to enjoy swordfish. A calm visual on this chaotic day!

    Welcome, Dana. And thank you for watching the video.

  4. 4

    Patricia Panuccio says

    May 31, 2020 at 12:43 pm

    Another wonderful recipe, Thank you

  5. 5

    Pat C says

    May 31, 2020 at 1:05 pm

    So glad to see an awesome cook like you using mashed potato flakes. I keep them on hand for quickie short cuts that actually taste great.
    Thanks.

  6. 6

    Mary Hoffert says

    May 31, 2020 at 1:41 pm

    When I bake fish, like swordfish fillets, there is white stuff that bubbles out. Not sure it is fat or blood, but would really like to know how to avoid it.

  7. 7

    Nancy Jalaty ☮️ says

    May 31, 2020 at 3:15 pm

    Yes we love quick, simple and delicious meals. Using the toaster oven a lot now. Cheers!

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