Herb-Basted Swordfish Steaks with Vegetable Medley & Edamame-Sweet Pea Purée
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Herb-Basted Swordfish Steaks with Vegetable Medley & Edamame-Sweet Pea Purée

Prep: 45 minutes
Roast/Cook/Grill: 35 minutes • Serves: 4

Herb Basting Oil

1 garlic clove, mashed into paste
1/2cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh oregano, tarragon and/or thyme
1/2teaspoon kosher salt
1 pinch ground black pepper

Fingerling Potatoes

1 pound fingerling potatoes, sliced
1 tablespoon olive oil
1/2teaspoon fresh thyme leaves
1/2teaspoon kosher salt
1/4teaspoon ground black pepper

Vegetable Medley

4 ounces sugar snap peas, trimmed
1 tablespoon olive oil
1/2pound fresh morel mushrooms, cleaned
1/4teaspoon kosher salt
1/4teaspoon ground pepper
2 green onions, cut lengthwise in half, then crosswise into quarters
1/2teaspoon chopped fresh chives
1 tablespoon unsalted butter

Edamame-Sweet Pea Purée

1 garlic clove, coarsely chopped
1 tablespoon olive oil
1/2cup fresh shelled or frozen green peas, thawed
1/2cup frozen shelled edamame, thawed
1 pinch granulated sugar
1 fresh mint sprig
1 tablespoon fresh lemon juice
1/4teaspoon kosher salt
1/4cup ice water

Swordfish Steaks

4 (6-ounce) swordfish steaks
1/4cup microgreens for garnish (optional)

1.Prepare Herb Basting Oil: In medium bowl, whisk all ingredients until well blended.

2.Prepare Fingerling Potatoes: Preheat oven to 450°. In medium bowl, toss all ingredients; spread in single layer on rimmed baking pan. Roast 12 minutes or until tender, stirring once.

3.Prepare Vegetable Medley: Heat medium covered saucepot of salted water to a boil over high heat; add snap peas and cook 2 minutes. Transfer snap peas to bowl of ice water; drain once cooled.

4.In large skillet, heat oil over medium-high heat; add morels and cook 5 minutes or until golden brown. Stir in salt and pepper. Add onions, chives, potatoes and snap peas; cook 2 minutes. Stir in butter.

5.Prepare Edamame-Sweet Pea Purée: In large skillet, cook garlic in oil over low heat 2 minutes or until fragrant; remove from heat and cool.

6.Heat medium covered saucepot of salted water to a boil over high heat; add peas, edamame and sugar and cook 3 minutes, adding mint sprig during last 15 seconds. Transfer peas and edamame to bowl of ice water; drain once cooled.

7.In food processor with knife blade attached, purée lemon juice, salt, garlic-oil mixture and edamame mixture, slowly adding ice water until smooth.

8.Prepare Swordfish: Prepare outdoor grill for direct grilling over medium-high heat; brush swordfish with Herb Basting Oil. Place swordfish on hot grill rack; cook, covered, 3 minutes. Rotate swordfish 45° and brush with basting oil; cook, covered, 3 minutes or until grill marks appear. Brush swordfish with basting oil; turn swordfish and repeat until internal temperature reaches 145°.

9.Serve swordfish over Edamame-Sweet Pea Purée along with Vegetable Medley garnished with microgreens, if desired.

Approximate nutritional values per serving:
734 Calories, 51g Fat (9g Saturated), 104mg Cholesterol,
1111mg Sodium, 32g Carbohydrates, 8g Fiber, 37g Protein