Cast Iron Swordfish Bake with Garlic Herb Baby Taters
Ingredients:
For the Swordfish Bake:
- 4 swordfish steaks
- 2 tablespoons Fish On Fish & Seafood Rub
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
For the Garlic Herb Baby Taters:
- Baby potatoes, whole
- Olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
Preparation:
- Approximate Prep Time: 15 minutes
- Total Time: 45 minutes
- Preheat your oven to 400°F (200°C) for both the swordfish bake and the baby taters.
- Season the swordfish steaks with Fish On Fish & Seafood Rub, salt, and pepper on both sides.
- In a bowl, toss the baby potatoes with olive oil until evenly coated.
- Add minced garlic, chopped rosemary, and thyme leaves to the bowl of potatoes, and toss again to distribute the seasonings.
Cooking:
Approximate Total Time: 30 minutes- Place the seasoned baby potatoes on a baking sheet lined with parchment paper or aluminum foil. Spread them out in a single layer.
- Bake the baby potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
- While the baby potatoes bake, heat olive oil in a cast-iron skillet over medium-high heat. Sauté minced garlic and thinly sliced red onion for 2-3 minutes until fragrant and slightly softened.
- Once the baby potatoes are almost done baking, push the garlic and onion to the side of the skillet and add the seasoned swordfish steaks. Sear each side for 2 minutes until lightly browned.
- Arrange thinly sliced lemon rounds and halved cherry tomatoes around the swordfish steaks in the skillet.
- Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the swordfish is cooked through and flakes easily with a fork.
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