Swordfish with Beetroot Mash + Free eBook: The Wholesome Cook Companion
This is one type of mash I always get excited about, and given the Aussie infatuation with beetroot, I think it could become your new favourite too. I often serve it with rissoles or Midweek Meatloaf (page 221 or The Wholesome Cook book) but it’s extremely versatile and goes well served warm with roasted chook and grilled fish such as the swordfish here. The mash serves 8 but feel free to store it in the fridge for up to 5 days or freeze leftovers for use later.
Servings: 2
Ingredients
For the Beetroot Mash:
- 3 large beetroots, peeled and diced roughly
- 2 tablespoons ghee, butter, macadamia, coconut or olive oil
- 1/4 teaspoon sea salt flakes
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
For the Swordfish:
- 400 g (2) swordfish steaks
- freshly cracked black pepper
- 2 tablespoons olive oil
To serve:
- 2 handfuls salad greens or watercress
- extra virgin olive oil
- 2 lemon wedges
Instructions
- Place beetroot in a saucepan and cover with water. Bring to a boil, then simmer gently, stirring occasionally, for 15 minutes, or until tender.
- Meanwhile, season the sowrdfish with cracked pepper to taste. Heat olive oil in the pan and sear swordfish steaks for 2 minutes on high, then reduce the heat to medium and cook for a further 3 minutes. Flip, sear for 2 minutes and cook for another 1-2 minutes to cook through.
- Drain and place in a blender with the remaining ingredients or blend in the saucepan using a hand-held blender.
- Serve a big dollop of the mash topped with swordfish steak drizzled with oil from the pan, salad greens and a lemon wedge.
- Store any leftover mash in the fridge or freeze in for later use.
Notes
The Mash recipe comes from The Wholesome Cook (Harlquin MIRA)
GLUTEN-FREE | EGG-FREE | NO SUGAR
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