Swordfish Steaks with Salsa Verde and Sweet Potato Mash
Swordfish Steaks with Salsa Verde and Sweet Potato Mash Ingredients: SALSA VERDE 1 cup flat-leaf parsley leaves 1 cup basil leaves 1 garlic clove, chopped 2
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Cooking tools:
- Food processor
- Grill
- Potato masher
- Pastry brush
- Colander
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1 garlic clove, chopped
- 2 teaspoons capers, drained
- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- sea salt
- 3-4 large sweet potatoes,
- 2 teaspoons salt, divided
- ⅓ cup finely sliced green onion, mostly green parts (from 1 bunch)
- ⅓ cup finely chopped fresh flat-leaf parsley
- 1 small-to-medium garlic clove, pressed or minced
- ¼ cup sour cream*
- 3 tablespoons butter, cubed
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 4 swordfish steaks
- vegetable oil
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