Swordfish With Lemon Butter And Potato Slaw

Ingredients

• Potato Slaw
• 2 Idaho potatoes--peeled, grated and soaked in cold water overnight*
• 2 teaspoons vegetable oil
• ½ cup sugar snap peas, cut into slivers
• 4 scallions, thinly sliced on the bias
• 1 tablespoon lemon zest
• ½ jalapeño, very finely chopped
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper, to taste
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• Swordfish
• Four 5-ounce Atlantic swordfish steaks
• 1 tablespoon extra-virgin olive oil, plus more for rubbing
• Salt and freshly ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 4 tablespoons unsalted butter
• 1 tablespoon heavy cream
• 2 tablespoons chopped parsley
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• *This helps remove the starch so that the potatoes need only a quick stir-fry.

Directions

1. Make the potato slaw: Drain the grated potatoes, wrap in paper towels and squeeze dry to remove as much water as possible. In a wok or large frying pan, heat the vegetable oil until almost smoking and stir-fry the potatoes for 30 seconds. Turn the potatoes out onto a plate or pan and place in the refrigerator to cool. Once cool, toss the potatoes with the sugar snap peas, scallions, lemon zest, jalapeño, lemon juice and olive oil. Season to taste withsalt and pepper.
2. Cook the swordfish: Rub the fish with olive oil and season with salt and pepper. In a large skillet, heat the olive oil and cook the fish over high heat for 2 minutes on each side (you may need to cook the fish in batches). Remove the fish from the pan and transfer to a warm plate. Turn the heat to low and let the pan cool; add the lemon juice. Add the butter and cream and the stir with a fork or whisk until melted and smooth. Stir in the parsley and remove from the heat. Spoon the sauce over the fish immediately and serve right away with the potato slaw on the side.