This post was originally published on April 10, 2015 and updated on June 19, 2020.
- 1/2 cup small diced sweet potato
- 1/2 cup small diced russet potato
- 1/2 cup small diced purple potato
- 1/2 cup small diced butternut squash
- 1/2 cup small diced Spanish dry chorizo
- 2 small shallots, diced
- 1 carrot, diced
- 1 parsnip, diced
- 2 beets 1 red, 1 golden, boiled, peeled, cooled and diced small
- 1-2 garlic cloves, roasted
- salt and pepper
- Malaysian Red Palm Oil
- 1/4 cup Malaysian Red Palm Oil
- 3 tablespoons fresh mint leaves, chopped
- 3 tablespoons fresh lime juice
- 1 garlic clove, minced
- salt and freshly ground pepper
- 4 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 lemon and 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 (depending on thickness of steaks).
Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.