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Pan-Roasted Swordfish with Gingered Pea Puree
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Recipe Filed Under
Seafood, Fish, Roasting, Main Dish, Dinner

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    • Adapted from How to Cook Everything, by Mark Bittman.

    Ingredients

    Serves:

    Directions

    Preheat the oven to 500dgF. Cook the peas in boiling salted water until tender, just a couple of minutes. Drain.

    Put a large oven-proof skillet over medium-high heat and add the olive oil. If you're using the pancetta, add it now and cook, stirring occasionally, until it has rendered some of its fat. Raise the heat to high and add the fish; sprinkle it with salt and pepper. Cook until browned on one side, 3 to 5 minutes, then turn and transfer to the oven.

    Mash the peas - you can use a potato masher, an immersion blender (add a tiny bit of cream or water if necessary), or a food processor - along with the ginger. Reheat with the butter, adding some salt and pepper if necessary.

    When the fish is done - after 5 to 10 minutes of roasting (a thin-bladed knife will meet little resistance when inserted into its center) - remove it to a plate, along with the pan juices. Spoon a bit of the pea puree onto each of 4 plates and top with a piece of the fish. Serve immediately.

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