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Potato Puree: ¾ pound (about 2 medium) potatoes, cut into 1-inch pieces ¼ cup milk 1 tablespoon olive oil 1 teaspoon lemon juice ¼ teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped fresh parsley Grilled Swordfish Steaks: 1 tablespoon olive oil 1 ½ teaspoons ground coriander 1 ½ teaspoons ground cumin ¼ teaspoon salt 1/8 teaspoon pepper 2 (6 ounces each) swordfish steaks (about 1-inch thick) Lemon wedges (optional) To make Potato Puree: In medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 to 15 minutes or until tender; drain. Return potatoes to saucepan; cook and stir 30 seconds to evaporate excess moisture over low heat. Using electric hand mixer or potato masher, mash potatoes until smooth. Beat in milk, oil and lemon juice until blended. Season with salt and pepper to taste. Stir in parsley; set aside. To make Grilled Swordfish Steaks: In small bowl, combine oil, coriander, cumin, salt and pepper. Rub mixture evenly over both sides of swordfish steaks. Grill swordfish over medium-hot coals (or broil on rack on broiler pan 3 to 4 inches from heat) 7 to 11 minutes or until fish is cooked to desired doneness, turning once. Serve fish with Potato Puree and lemon wedges, if desired. Tip: Chef Chris Schlesinger suggests using round reds in this recipe, but other varieties work well, too. Recipe created by Chef Chris Schlesinger of the East Coast Grill (Cambridge, MA) and the Back Eddy (Westport, MA) Wine suggestion Recipe courtesy of
Potato Help
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