SEARED SWORDFISH IN LEMONGRASS GREEN GODDESS SAUCE

RECIPE ORIGINALLY PUBLISHED IN

NOURISHED MAGAZINE ISSUE #7

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INGREDIENTS

• 2 piece of swordfish

• 8 fingerling potatoes or 6 baby potatoes

• 1 T thyme leaves, fresh, minced

For the sauce:

• 1/2 cup cashews

• 1 can coconut milk

• 1 stick of lemongrass, diced small or grated

• 1 T mustard

• 1/4 cup mint leaves

• 1/4 cup parsley leaves

• salt, pepper and oil as needed

DIRECTIONS

1. Slice two of the potatoes as thin as you can, season with salt and set aside. Steam the rest and cut into bite sized pieces or slice thin as well.

2. Season the fish on all sides, rub in the thyme and set aside.

3. In a sauce pan, heat a little oil and gently sauté lemongrass with mustard. Add coconut milk and bring to a quick boil. Transfer this with the rest of the sauce ingredients and puree into a smooth sauce.

4. Heat oil in a pan and sear the fish on all sides, cooking the fish atleast 3 minutes on wider side and leave it raw in the center. Rest for a few minutes while you finish the rest of the cooking.

5. Remove the fish and quickly sear and fry the sliced, reserved pototoes in shallow oil until crisped on the outside and soft in center.

6. Arrange the steamed potatoes into two bowls, pour the sauce over, place the fish in the center.

7. Arrange fried slices of potato on top in pattern. Serve immediately.