Food Recipes Swordfish With Potatoes 3.1 (12) Add your rating & review A well-written recipe isn’t just about getting a delicious dinner on the table, but about teaching smart cooking steps. Like in this quick swordfish and potato recipe: you’ll use one pot to first boil the potatoes and follow with the snap peas, and after whisking together the lemon dressing, you’ll use the citrus-streaked bowl to stir up the caper-flecked mayonnaise. These steps not only cut down on dishes, they create a muscle memory for the future. Note: Swordfish can vary in sustainability, so feel free to swap in another fish like cod or sea bass. Your fishmonger can help you determine the best pick. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith, and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Ivy earned a B.S.F.C.S. in Consumer Journalism and a B.A. in Spanish from The University of Georgia, and graduated first in her class from the culinary arts program at L'Academie de Cuisine. Ivy grew up in Moultrie, Georgia and now lives in Birmingham, Alabama, where it's a really fun place to be a Georgia Bulldawg. Highlights: * FOLIO Top Women in Media 2020, Up-And-Comer * New Achiever Award 2020, American Association of Family and Consumer Sciences * Pacesetter Award 2019, University of Georgia College of Family and Consumer Sciences * Level One Certification, Court of Master Sommeliers Real Simple's Editorial Guidelines Published on July 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Hands On Time: 30 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 pound baby potatoes 12 ounces sugar snap peas, trimmed 3 tablespoons olive oil, divided 4 6-oz. skinless swordfish steaks ½ teaspoon freshly ground black pepper 1 ¼ teaspoons kosher salt, divided ½ teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) ½ cup mayonnaise 1 tablespoon drained capers, coarsely chopped Directions Bring a large pot of water to a boil. Add potatoes and boil until tender when pierced with a fork, 8 to 10 minutes. Transfer to a medium bowl with a slotted spoon. Add snap peas to boiling water and cook until crisp-tender, about 5 minutes. Drain peas; add to potatoes in bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium. Season fish with pepper and ¾ teaspoon salt. Cook in skillet, undisturbed, for 7 minutes. Flip and cook until golden on other side and a thermometer inserted in thickest portion registers 140°F, about 5 minutes. Transfer to a plate and let rest for about 5 minutes. Whisk lemon zest and juice and remaining ½ teaspoon salt and 2 tablespoons oil in a small bowl. Pour over potatoes and peas and toss to coat. Add mayonnaise and capers to bowl lemon mixture was whisked in; stir until combined. Serve caper-mayo with fish and potato-pea mixture. Rate it Print Nutrition Facts (per serving) 640 Calories 42g Fat 25g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 640 % Daily Value * Total Fat 42g 54% Cholesterol 124mg 41% Sodium 992mg 43% Total Carbohydrate 25g 9% Total Sugars 5g Protein 37g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.