Michelin-Star New Zealand Seafood Dinner: Grilled Swordfish Steak with Citrus Herb Butter and Kumara Mash

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 (6 oz) swordfish steaks, 1 inch thick
• 2 medium kumaras (sweet potatoes), peeled and cubed
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp chopped dill

Instructions

1. Season swordfish steaks with salt and pepper. In a large pan, heat olive oil over medium high heat. Sear swordfish for 4 minutes per side or until cooked through. Remove from heat and set aside.
2. In a separate pot, boil cubed kumaras until fork tender. Drain and mash with a potato masher until smooth. Season to taste with salt and pepper.
3. In a small saucepan, melt butter over low heat. Add garlic, parsley, lemon zest, lime zest, and juices. Stir until well combined and slightly thickened. Set aside.
4. To plate, place a bed of kumara mash on each dish. Top with grilled swordfish steak and drizzle with citrus herb butter. Garnish with fresh dill.

Chef’s Insight

To achieve a perfect sear, ensure the pan is hot before adding the oil and swordfish steaks.

Notes

Adjust seasonings to taste for optimal flavor. - Ensure all ingredients are fresh and of high quality.