Blackened Swordfish, Sweet Potato Garlic Mash, Bok Choy and Micro Greens


East meets West with this superb pescetarian dinner of blackened swordfish with sweet potato mash.

Blackened Swordfish, Sweet Potato Garlic Mash, Bok Choy and Micro Greens
Serves 2
East meets West with this superb swordfish dinner
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  1. Sweet Potato Garlic Mash
  2. 1 medium white sweet potato
  3. 1 garlic clove with skin on
  4. Freshly chopped parsley
  5. 1 Tablespoon butter
  6. 2 Tablespoons plain non-fat Greek yogurt
  7. salt and pepper to taste
  8. Dressed up Micro Greens
  9. 1 1.75 oz package of micro greens
  10. 1/2 Tablespoon lemon juice
  11. 1/2 Tablespoon Meyer's lemon oil
  12. salt and pepper
  13. Sauteed Baby Bok Choy
  14. 6-8 baby bok choy
  15. Meyer's lemon oil
  16. salt and pepper
  17. Blackened Swordfish
  18. Cherry Creek Seafood Seasoning from Savory Spice Shop or alternatively Trader Joe's Coffee Garlic Spice Rub
  19. 2 - 6 ounce swordfish
For the Sweet Potato Garlic Mash
  1. Preheat oven or convection microwave at 425°. Wrap the sweet potato with skin on and the garlic clove in tin foil. Place in oven for 30 minutes or until done.
  2. Peel the skin off of the sweet potato with a knife and place in a medium glass bowl. Unpeel and squeeze the roasted garlic into the bowl. Add the parsley, butter, yogurt, salt and pepper. Using an immersion blender mash together until smooth but still thick.
For the Dressed up Micro Greens
  1. Mix the Meyer's lemon oil, lemon juice and salt and pepper in a small bowl. Toss in the micro greens until evenly coated. Set aside.
For the Sauteed Baby Bok Choy
  1. Cut off any hard and dry ends leaving the baby bulb intact. Sautee the bok choy in a large skillet with Meyer's lemon oil for 5-6 minutes or until tender. Season with salt and pepper.
For the Blackened Swordfish
  1. Coat the swordfish on both sides with either blackening rub. Heat a pan over medium high heat. Once it is warm sear the swordfish for about 2-3 minutes. Flip over and sear the other side for an additional 2-3 minutes. Turn the heat down to medium low. Cover the pan with a lid and continue cooking for 2-5 minutes depending on the thickness of the swordfish. To check for doneness when you press the swordfish it should be firm to the touch.

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