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

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

Serves 2

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

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

Ingredients

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.