A simple and savory seafood meal that can be prepared in under 15 minutes. To ensure this recipe is environmentally friendly, it uses sustainably caught fish, certified sustainable Malaysian palm oil and Chorizo sausage made with pasture-raised pork.
—Chef Gerard Viverito
What You'll Need
small diced sweet potato
small diced russet potato
small diced purple potato
small diced butternut squash
small diced spanish dry chorizo
small shallots, diced
1 red, 1 golden, boiled, peeled, cooled and diced small
garlic cloves, roasted
Malaysian sustainable Red Palm Oil
fresh mint leaves, chopped
fresh lime juice
garlic clove, minced
5-6 ounce each swordfish steaks
Heat a heavy sauté pan over medium high heat.
Add the chopped chorizo to the skillet and cook about 1-2 minutes, until starting to brown and the oil renders out, then remove and set aside.
Add more oil to the skillet if necessary and add the diced potatoes, season with salt and pepper, and let cook about 4 minutes before stirring, allowing to brown on one side.
Stir and cook an additional 3-4 minutes, stirring occasionally, then remove
Add the shallots, diced carrot, parsnip, and beets, season with salt and pepper, and cook 3-4 minutes, until starting to soften.
Combine all the ingredients and heat through.
Place in a mound in the center of a warm plate and top with the swordfish.
Preheat the grill (medium-high heat).
Whisk the oil, mint, lime juice, and garlic in a medium bowl to blend
Season the lime palm oil mixture with salt and pepper, to taste.
Brush the swordfish steaks with 2 tablespoons of the oil mixture
Grill the steaks until just cooked through, about 3 minutes per side