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Swordfish w/Roasted Beets on top a Parsnip Puree
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Servings:
1
Author:
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Course:
Main Course
Cuisine:
American
Keywords:
swordfish
🧂 Ingredients
1¼ cup
Beet Root
cubed’ (1 medium sized beet)
½ tbsp
Extra Virgin Olive Oil
¼ tsp
Black Pepper
1 dash
Salt
¼ cup
Organic Sweet Pea Greens
1 tsp
Goat Cheese
1 cup
Parsnip
cut into 1/4" pieces’ (about 1 cup or 1 medium sized root)
3 tbsp
Unsweetened Almond Milk
½ tbsp
Unsalted Butter
6.5 oz
Swordfish
¼ tbsp
Extra Virgin Olive Oil
1 tsp
Lemon Pepper Seasoning
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Instructions
1
Preheat oven to 400 degrees.
2
Line a baking sheet with tin foil.
3
Peel beets with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes. Spread
beet chunks out onto the tin foil and drizzle with the extra virgin olive oil.
Then season with salt and pepper. Toss everything together and then spread the
beets out so they are not touching. Bake in the 400 degree oven for 40 minutes,
flipping halfway through cook.
4
Once the beets have been cooking for about 20 minutes begin working on the
parsnip puree.
5
Bring a medium sized pot with 3 cups water to boil. Add the chopped parsnip to
the boiling water and cook boiling for about 15 minutes, unit you can easily cut
parsnip with a fork.
6
While the parsnip and beets are cooking begin working on the swordfish.
7
Heat a medium saute pan to low-medium heat. Season swordfish with lemon pepper
seasoning. Drizzle the olive oil in the hot pan. Then add the swordfish filet to
the pan.
8
Cook swordfish for about 4 minutes on each side. If the filet doesn't appear
done you can cover it with a lid and cook for an additional 1-2 minutes to
ensure it is cooked thru. Once swordfish is done plate.
9
By now the parsnip should be cooked. Place the parsnip, almond milk, and butter
in a blender and blend for 2 minutes, until silky smooth. Stop and scrap sides
down as needed. Once parsnip is pureed, plate it in a crescent shape around the
swordfish.
10
The beets should also be finished by now. Remove them from the pan and plate on
top of the parsnip puree. Arrange the sweet pea greens mixed in with the beets
and a sprig for on top of the swordfish.
11
Then sprinkle with goat cheese. To do this, scrape your soft goat cheese roll
with a fork gently, while holding over your beets. As you scrape small pieces of
the goat cheese will crumble onto the beets.
12
Serve and Enjoy!
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