Blackened Swordfish on Truffle-Flavored Mashed Potatoes with Spinach

Blackened swordfish steaks served with mashed potatoes mixed with spinach and flavored with white truffle oil.

Add some caramelized pearl onions and you have a wonderful and elegant dinner that is surprisingly easy to prepare. The most time-consuming part is peeling the pearl onions!

Ingredients

Blackened Swordfish

• 1½ lb / 700 g swordfish steaks (4 steaks)
• 1 tsp mild paprika powder
• ¼ tsp garlic powder
• ¼ tsp salt
• pinch of cayenne pepper
• pinch of dried tarragon
• pinch of dried sage
• pinch of dried thyme
• pinch of dried oregano
• 2 tbsp unsalted butter

Mashed Potatoes with Spinach and Truffle Oil

• 2 lb / 900 g potatoes, peeled and cut into ¾ in / 2 cm pieces
• ¼ lb / 125 g spinach, coarsely chopped
• 1 cup / 250 ml milk
• 2 tbsp butter
• 1 tsp white truffle oil
• about 2-3 tsp salt (to taste)

Preparation

Blackened Swordfish

1. Combine paprika powder, garlic powder, salt, cayenne pepper, tarragon, sage, thyme and oregano and mix well. Rub the swordfish steaks with the mixture. A thin coating is sufficient.
2. Set a heavy pan over medium-high heat. Add butter. Cook the steaks on both sides until done and the rub just starts to turn black; adjust the heat as necessary.
3. Remove from pan and keep warm.

Mashed Potatoes with Spinach and Truffle Oil

1. Boil the potato cubes in 2 quarts / 2 l of salted water until done. Remove from the water with a slotted spoon and put in a mixing bowl.
2. Blanch the spinach in the water used for boiling the potatoes. Remove from water. Set aside a bit of the spinach as garnish.
3. Bring the milk to a boil. Slowly add butter, truffle oil and the milk to the potatoes, stirring with a wooden spoon (or a stand mixer at very low speed) until the milk has been absorbed and the consistency is right. You may not need all the milk.
4. Stir in salt, season to taste. Carefully stir in blanched spinach.

Serve the swordfish steaks on top of the mashed potatoes together with caramelized pearl onions. Garnish with blanched spinach.

Preparation time about 60 minutes

Yields 4 servings