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:
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.
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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Maraya says
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!
Dana says
Thank you Kevin, a fishy distraction from our house arrest down under.
Kevin Lee Jacobs says
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.
Patricia Panuccio says
Another wonderful recipe, Thank you
Pat C says
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.
Mary Hoffert says
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.
Nancy Jalaty ☮️ says
Yes we love quick, simple and delicious meals. Using the toaster oven a lot now. Cheers!