This post was meant to come out sooner but that Chicken Noodle Soup lasted me so long, I didn’t feel like cooking anything new until yesterday! Sorry!!
When I got out of the gym after work, I was starving [as usual] and debated against picking up something on my way home, or cooking something simple.
Given how tempting it can be to pig out when you eat out, especially when you’re ravenous, common sense told me I’d be better off cooking my own meal. I didn’t really want to go to bed on a full belly either.
So I stopped by the store on my way home and picked up some Swordfish impromptu.
I don’t cook Swordfish often because it has a high concentration of Mercury, which is too bad because it is such a yummy fish, but last night I didn’t care! I nodded and pointed enthusiastically at the Swordfish fillets I wanted, knowing exactly what I was going to do to them as soon as I got home.
Roasted Swordfish & Ginger Smashed Edamame
What I Used
Swordfish fillets . Edamame [Fresh or Frozen]. Coconut Cream. Fresh Ginger. Butter. Salt. Pepper.
What I Did
Note: I used Extra Thick Coconut Cream in place of regular Heavy Cream because I’m lactose-intolerant and this dish will work well with either.
Bring a pot of salted water to boil and cook the 2 cups of Edamame in it until it’s tender. About 5 mins. Drain and transfer to a bowl to cool.
Next, set your oven to roast at 450F and prep the Swordfish by rinsing it well, pat-drying and seasoning it with Salt & Pepper.
Then in a large sauté pan, melt 2 tbsp of Butter and cook the Swordfish until brown. 3-5 mins. Flip the fish and brown on the other side.
Transfer the fish to the oven to finish cooking. Let it roast for 10 mins.
Back to the Edamame!
Using a potato masher, mash the now-cooled Edamame with 2 tsp of Minced Ginger and ½ cup Cream.
Mash until you achieve the texture you like.
I prefer mine with some chunks 😉
Then, in another pan, re-heat the Edamame, stirring in 2 tbsp of Butter and Salt & Pepper, if necessary.
Remove the fish from the oven when it is done and serve by spooning the mashed Edamame onto a plate and topping with the Swordfish.
Share if you care!