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

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)

Instructions

1. Heat the oven to 450°F / 232°C.
2. Toss the halved potatoes with olive oil, salt, pepper, and optional garlic/garlic powder.
3. 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.
4. 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.
5. 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.
6. Toss tomatoes, avocado, and optional onion/shallot with lime juice, olive oil, salt, and pepper. Add jalapeño if using.
7. Let sit 5–10 minutes so the tomatoes release a little juice and the flavors meld.
8. Pat the swordfish very dry. Season all over with salt and pepper (and optional cumin/smoked paprika).
9. Heat a skillet (cast iron or stainless) over medium-high until hot. Add 1 tbsp olive oil and heat until it shimmers.
10. Sear the swordfish 2–4 minutes per side (depending on thickness) until well-browned and the sides show an opaque creep about halfway up.
11. Remove when the center is just barely translucent or an instant-read thermometer reads 130–135°F for medium. Rest 2–3 minutes.
12. Smear or dollop the cilantro–ricotta crema on plates.
13. Add the swordfish, roasted potatoes, and a heap of tomato–avocado salad.
14. Finish with an extra squeeze of lime if you want more snap.

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.