Ingredients:

SALSA VERDE

1 cup flat-leaf parsley leaves
1 cup basil leaves
1 garlic clove, chopped
2 teaspoons capers, drained
1/2 cup extra-virgin olive oil
1 lemon, juiced
sea salt

SWEET POTATO MASH

3-4 large sweet potatoes,
2 teaspoons salt, divided
⅓ cup finely sliced green onion, mostly green parts (from 1 bunch)
⅓ cup finely chopped fresh flat-leaf parsley
1 small-to-medium garlic clove, pressed or minced
¼ cup sour cream*
3 tablespoons butter, cubed
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

4 swordfish steaks
vegetable oil

Method:

SALSA VERDE

Finely chop parsley, basil, garlic and capers in a food processor.
Slowly add oil and half of lemon juice. Combine well then season with sea salt and pepper. Set aside.

SWEET POTATO MASH

Boil sweet potato cubes in large pot and simmer, uncovered, until the potatoes are tender (10 to 12 min).
Drain well, then return the potatoes to pot. Mash roughly and add most of green onion and parsley, as well as garlic.
Reserve 1 tbsp of sour cream and stir in, along with butter and salt. Season to taste.

On a hot grill or in oven, lightly brush cooking surface with oil so fish does not stick. Salt and pepper steaks then grill each side for 3-4 minutes. Once cooked, transfer to individual plates and drizzle with salsa verde.

Spoon out mashed potatoes. Sprinkle reserved green onion and parsley, topping with small dollop of sour cream.

Enjoy!

Serves: 4