I tried a new home food delivery this week. It was call Home Chef. I really liked the choices that I was given for this site. If you are interested, go to https://www.homechef.com/invite/44geuVXBnkl. For $30 and three 2-person meals, I felt like it was a good deal and they had suggested drink pairings. Anyway, we had Swordfish Primavera and I thought it was excellent. The fish was fresh (as fresh as you can get in Illinios anyway) and the vegetables were excellent. I would make this again, but probably with Tilapia or Salmon because I am not sure where to get Swordfish around here.
Swordfish Primavera
Serves 2
Ingredients:
Asparagus- 8 stalks
Peas- 3 oz
Dill Sprigs (optional)
Radishes- 5 each
Garlic Cloves- 2
Lemon- 1
Green Onions- 2
Carrots- 3 Large
Swordfish Steaks- 2 fillets
Salt
Pepper
Olive Oil
Prep the Vegetables
Preheat the oven to 400°F and line a baking sheet with foil.
Rinse all produce then halve the lemon; peel, and slice the carrots on a bias; quarter the radishes; dice the green onions on a bias; separate the white and green diced onion pieces; coarsely chop the dill; slice the asparagus on a bias; discard the ends.
Mince the garlic.
Rinse the swordfish steaks and pat dry.
Roast the Vegetables
In a mixing bowl, combine the carrots, radishes, asparagus, and 1 Tbsp. olive oil and toss until coated.
Spread on the baking sheet and add a dash of salt and pepper.
Roast in the oven for 12-15 minutes, or until vegetables are tender and lightly caramelized.
Remove from oven and keep warm until ready to serve.
Sauté the Peas
In a skillet over medium heat, warm 1 Tsp. olive oil, garlic, white parts of the green onion, and the green peas for 5 minutes, or until peas are warmed and turn bright green.
Add salt and pepper to taste.
Remove from heat and pan and keep warm until ready to serve.
Pan-Sear the Swordfish
In the same skillet used to cook the peas, warm 1 Tsp. olive oil over medium heat.
Once warm, lightly salt and pepper the steaks and add to the pan to cook for 4-5 minutes on each side, or until fish is firm and lightly browned.
Remove from heat and keep warm until ready to serve.
Plate the Dish
Arrange a mound of roasted vegetables in a dish.
Place a swordfish steak atop the vegetables.
Sprinkle green peas over the dish.
Garnish with fresh dill, green parts of the diced green onion, and the juice of half the lemon.