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Swordfish with Provencal mashed potatoes

Time 45 minutes
Yields Serves 6
Swordfish with Provencal mashed potatoes
1

Crush the fennel seeds, pepper and one-half teaspoon kosher salt in a mortar and pestle or a spice grinder. Reserve one-half teaspoon of the seasoning salt for the potatoes. Sprinkle the remaining mixture liberally on both sides of the swordfish steaks and set them aside.

2

Peel the potatoes and cut them into half-inch cubes. Rinse them well under running water and then steam them in a covered pan over boiling water until they are tender, about 15 to 20 minutes.

3

Heat the broiler. Rub the swordfish lightly with one-half teaspoon of olive oil on each side. Broil until the meat flakes when pierced with a knife, about 10 minutes.

4

When the potatoes are tender enough that they fracture easily when pierced with a knife, transfer them to a mixing bowl, but keep the water boiling. Beat in the butter until the mixture is light and creamy. Beat in 2 tablespoons of olive oil and the garlic. If the mixture starts to cool, place the mixing bowl over the boiling water to warm, like in a double boiler.

5

Off heat, fold in the diced tomatoes, chopped olives and parsley leaves. Add the remaining seasoning salt. Taste and add more salt if necessary.

6

Divide the swordfish evenly among six heated plates and spoon a small portion of the mashed potatoes alongside. Serve immediately.

This is not a Michel Richard recipe but rather my interpretation of something he was doing about 15 years ago.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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