Grilled Swordfish with Potato Puree
4 4-6 ounce Swordfish Steaks
2 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon salt
lemon wedges (optional)
1/4 teaspoon pepper
Potato Puree
1 1/3 pounds potatoes (about 4 medium) cut into 1-inch pieces
1/3 cup milk
2 tablespoons olive oil
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
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.
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; serve under swordfish steaks.
Serves 4.
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