Swordfish with Cilantro–Ricotta Crema, Roasted Baby Potatoes & Tomato–Avocado–Lime Salad

Name: Swordfish with Cilantro–Ricotta Crema, Roasted Baby Potatoes & Tomato–Avocado–Lime Salad
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
Cuisine: American
Ingredients: 2 swordfish steaks (6–8 oz each, about 1–1¼ inch thick); 1–2 tbsp olive oil; 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; ½ tsp ground cumin or smoked paprika (optional); 1–1½ lb baby potatoes, halved (quartered if large); 2 tbsp olive oil; 1 tsp kosher salt; Freshly ground black pepper; ½ tsp garlic powder or 1 small garlic clove, finely grated (optional); ¾ cup whole-milk ricotta; ½ cup packed cilantro leaves + tender stems; 1 lime, zested; 1–2 tbsp lime juice (from the same lime); 1 small garlic clove (or ½ if very pungent); 2–3 tbsp olive oil; 2–4 tbsp water, to loosen; Kosher salt, to taste; 1 pint cherry tomatoes, halved (or 3–4 Roma tomatoes, diced); 1–2 avocados, diced; ¼ small red onion or 1 small shallot, very thinly sliced (optional); 1–2 tbsp lime juice; 1 tbsp olive oil; Kosher salt and black pepper, to taste; 1 jalapeño, thinly sliced (optional)

Davis Whitehead·50 min·Serves 2

A bright, Mediterranean-meets-coastal plate: meaty seared swordfish paired with crisp-edged roasted baby potatoes, a cool cilantro–ricotta crema, and a juicy tomato–avocado salad hit with lime. It’s weeknight-fast but feels dinner-party polished. The key is a hard sear on the fish while keeping the center just barely opaque, plus aggressively seasoning the tomatoes so the salad pops against the rich ricotta.

seafood
weeknight
bright
gluten-free
summer

50 min total · 15 min prep · 30 min cook · 5 min rest

980 kcal · 58g protein · 58g carbs · 60g fat total

Sheet pan · Skillet (cast iron or stainless preferred) · Blender/food processor or immersion blender

Ingredients

Swordfish
•2 swordfish steaks (6–8 oz each, about 1–1¼ inch thick)
•1–2 tbsp olive oil
•1 tsp kosher salt, plus more to taste
•½ tsp freshly ground black pepper
•½ tsp ground cumin or smoked paprika (optional)
Roasted Baby Potatoes
•1–1½ lb baby potatoes, halved (quartered if large)
•2 tbsp olive oil
•1 tsp kosher salt
•Freshly ground black pepper
•½ tsp garlic powder or 1 small garlic clove, finely grated (optional)
Cilantro–Ricotta Crema
•¾ cup whole-milk ricotta
•½ cup packed cilantro leaves + tender stems
•1 lime, zested
•1–2 tbsp lime juice (from the same lime)
•1 small garlic clove (or ½ if very pungent)
•2–3 tbsp olive oil
•2–4 tbsp water, to loosen
•Kosher salt, to taste
Tomato–Avocado–Lime Salad
•1 pint cherry tomatoes, halved (or 3–4 Roma tomatoes, diced)
•1–2 avocados, diced
•¼ small red onion or 1 small shallot, very thinly sliced (optional)
•1–2 tbsp lime juice
•1 tbsp olive oil
•Kosher salt and black pepper, to taste
•1 jalapeño, thinly sliced (optional)

Instructions

Roast the potatoes

Heat the oven to 450°F / 232°C.

Toss the halved potatoes with olive oil, salt, pepper, and optional garlic/garlic powder.

Spread on a sheet pan cut-side down. Roast 20–30 minutes, flipping once, until the potatoes are deep golden with crisp edges and a knife slides in easily.

Tip: If they’re browned but not tender, splash 1–2 tbsp water onto the pan and roast 5 minutes more.

Make the cilantro–ricotta crema

In a blender/food processor (or with an immersion blender), combine ricotta, cilantro, lime zest, 1 tbsp lime juice, garlic, olive oil, and a good pinch of salt.

Blend until smooth-ish and bright green. Add water 1 tbsp at a time until it’s spoonable like thick yogurt. Taste and adjust salt and lime.

Make the tomato–avocado salad

Toss tomatoes, avocado, and optional onion/shallot with lime juice, olive oil, salt, and pepper. Add jalapeño if using.

Let sit 5–10 minutes so the tomatoes release a little juice and the flavors meld.

Sear the swordfish

Pat the swordfish very dry. Season all over with salt and pepper (and optional cumin/smoked paprika).

Heat a skillet (cast iron or stainless) over medium-high until hot. Add 1 tbsp olive oil and heat until it shimmers.

Sear the swordfish 2–4 minutes per side (depending on thickness) until well-browned and the sides show an opaque creep about halfway up.

Remove when the center is just barely translucent or an instant-read thermometer reads 130–135°F for medium. Rest 2–3 minutes.

Serve

Smear or dollop the cilantro–ricotta crema on plates.

Add the swordfish, roasted potatoes, and a heap of tomato–avocado salad.

Finish with an extra squeeze of lime if you want more snap.

Doneness cue: Perfect swordfish feels springy, not hard; overcooked swordfish turns dry and cottony.

Notes

Substitutions: Halibut, mahi-mahi, or salmon can stand in for swordfish; reduce sear time for thinner fish. If you don’t have ricotta, Greek yogurt works (tangier, looser—start with less lime and skip the water). Make-ahead: crema can be made 1 day ahead; press plastic wrap directly on the surface to prevent browning. Storage: keep salad separate; potatoes re-crisp best in a hot oven or air fryer.

Ingredients

Swordfish

•2 swordfish steaks (6–8 oz each, about 1–1¼ inch thick)

•1–2 tbsp olive oil

•1 tsp kosher salt, plus more to taste

•½ tsp freshly ground black pepper

•½ tsp ground cumin or smoked paprika (optional)

Roasted Baby Potatoes

•1–1½ lb baby potatoes, halved (quartered if large)

•2 tbsp olive oil

•1 tsp kosher salt

•Freshly ground black pepper

•½ tsp garlic powder or 1 small garlic clove, finely grated (optional)

Cilantro–Ricotta Crema

•¾ cup whole-milk ricotta

•½ cup packed cilantro leaves + tender stems

•1 lime, zested

•1–2 tbsp lime juice (from the same lime)

•1 small garlic clove (or ½ if very pungent)

•2–3 tbsp olive oil

•2–4 tbsp water, to loosen

•Kosher salt, to taste

Tomato–Avocado–Lime Salad

•1 pint cherry tomatoes, halved (or 3–4 Roma tomatoes, diced)

•1–2 avocados, diced

•¼ small red onion or 1 small shallot, very thinly sliced (optional)

•1–2 tbsp lime juice

•1 tbsp olive oil

•Kosher salt and black pepper, to taste

•1 jalapeño, thinly sliced (optional)