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.