Skip to main content
Epicurious

Swordfish with Two-Squash, Potato and Tomato Sauté

4.5

(12)

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

Recipe information

  • Yield

    Serves 4

Ingredients

Fish

4 1-inch-thick swordfish steaks, about 8 ounces each
2 tablespoons Dijon or coarse-grained mustard
2 tablespoons fresh lime juice
1/2 cup olive oil
2 shallots, chopped
2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried

Vegetables

1 pound baby red potatoes
3 tablespoons olive oil
3 large shallots, minced
2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 zucchini squash, sliced
2 yellow crookneck squash, sliced
1 basket cherry tomatoes, stemmed
Fresh rosemary sprigs (optional)

Preparation

  1. For Fish:

    Step 1

    Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.

  2. For vegetables:

    Step 2

    Cook potatoes in large pot of boiling water until just tender. Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with salt. Without removing marinade, grill fish until just cooked through, about 4 minutes per side. Place fish on platter.

    Step 3

    Meanwhile, heat oil in large skillet over medium heat. Add shallots and rosemary; cook until shallots are tender, about 5 minutes. Add all squash; sauté until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir until heated through. Season with salt and pepper.

  3. Step 4

    Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.

TagsSwordfishFishSeafoodRed Skin PotatoPotatoRoot VegetableVegetableRosemaryHerbs & SpicesZucchiniSquashCherry TomatoTomatoMainDinnerDairy FreeGluten FreeNut FreeEasyQuickWeeknight MealsGrillingBroilBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.