Rating: 3 stars
12 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 11
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  • 12 Ratings

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.

Gallery

Credit: Andrew Purcell

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

640 calories; fat 42g; cholesterol 124mg; fiber 5g; protein 37g; carbohydrates 25g; sodium 992mg; sugars 5g.
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