Cast Iron Swordfish Bake with Garlic Herb Baby Taters

Ingredients:

For the Swordfish Bake:

• 4 swordfish steaks
• 2 tablespoons Fish On Fish & Seafood Rub
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

For the Garlic Herb Baby Taters:

• Baby potatoes, whole
• Olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

Preparation:

• Approximate Prep Time: 15 minutes
• Total Time: 45 minutes

1. Preheat your oven to 400°F (200°C) for both the swordfish bake and the baby taters.
2. Season the swordfish steaks with Fish On Fish & Seafood Rub, salt, and pepper on both sides.
3. In a bowl, toss the baby potatoes with olive oil until evenly coated.
4. Add minced garlic, chopped rosemary, and thyme leaves to the bowl of potatoes, and toss again to distribute the seasonings.

Cooking:

1. Place the seasoned baby potatoes on a baking sheet lined with parchment paper or aluminum foil. Spread them out in a single layer.
2. Bake the baby potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
3. While the baby potatoes bake, heat olive oil in a cast-iron skillet over medium-high heat. Sauté minced garlic and thinly sliced red onion for 2-3 minutes until fragrant and slightly softened.
4. Once the baby potatoes are almost done baking, push the garlic and onion to the side of the skillet and add the seasoned swordfish steaks. Sear each side for 2 minutes until lightly browned.
5. Arrange thinly sliced lemon rounds and halved cherry tomatoes around the swordfish steaks in the skillet.
6. Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the swordfish is cooked through and flakes easily with a fork.