12oz honey gold potatoes (fingerlings work well too)
3 tbsp olive oil, extra virgin, divided
½ cup heavy whipping cream
3 tbsp fresh basil, chopped
1 garlic clove, minced
1 tbsp butter
½ tsp Dijon mustard
¼ cup chicken broth
2 tbsp smoked paprika
1 tbsp paprika
1 tbsp onion powder
1 tsp garlic powder
2 tsp thyme, dried
1 tsp oregano, dried
½ - 1 tsp cayenne (to preference)
1 tsp salt
1 tsp black pepper, ground
In a small bowl, combine all of the seasonings. This will be your blackened seasoning blend. Set aside.
In a medium to large sized saucepan, add your potatoes and 4 quarts of water. Bring to a boil over high heat. Cook until the potatoes are just cooked through. You should be able to insert a knife tip easily, with just a slight bit of resistance. Once your potatoes are cooked, drain and set aside to cool.
To create a basil cream sauce, heat a medium size saute pan over medium low heat.
Add the butter. Once melted, add the garlic. Saute for 1 min until softened. Keep an eye not to brown the butter or garlic. If the butter is bubbling too much, reduce the heat (even remove the pan for a few moments). Then stir in the mustard.
Now add the chicken stock and stir gently to combine while increasing the heat to medium, medium-high. Cook for 3-5 minutes until reduced slightly.
Add the heavy whipping cream and stir well, continuously for 3 minutes. It should be at just over a gently simmer. Allow that to come together and reduce until you have a slightly thickened sauce. Add salt and pepper to taste. Toss in the basil just before serving.
Turn on your Schwank Grill and preheat for 5 minutes with your grill shelf set on level 3.
While your grill is heating up, sprinkle your blackened seasoning over the top and bottom of your swordfish (the largest surface areas) *take your fish out of the fridge just before cooking, and pat dry. Your fish should be evenly coated on each side, don’t be afraid to season here. Once seasoned, gently coat each side of the swordfish with about 1 tbsp of olive oil.
Toss the cooked potatoes and tomatoes in 2 tbsp of the olive oil, set aside.
Place potatoes on one side of your grill grate, and tomatoes on the other.
Raise the grill grate to level 4. Keep an eye on your tomatoes first while cooking. Cook them for 2 minutes.
Raise the grate shelf to level 5 for 10-15 seconds (your potatoes will be fine). Lower the grate shelf to level 3, slide out the grill grate and remove the tomatoes carefully using tongs. Set aside. Flip your potatoes.
Raise the grill grate to level 4 and continue cooking the potatoes for another 60-90 seconds, then raise the shelf to level 5 for 20-30 seconds.
Lower the shelf to level 3, slide out the grill grate and carefully remove the potatoes and set aside. Season both the tomatoes and potatoes with salt and pepper to taste, don’t over season.
Add the swordfish steaks, one on each side of your grill grate, then immediately raise the grill grate to level 4. Cook for 4 minutes, no flipping required. Lower the grill grate to level 3 and quickly, but carefully, remove the fish using a wide spatula.
To plate two dishes, place half the tomatoes and potatoes on each.
Gently lay each swordfish on top.
Pour a small amount of basil cream sauce on each.
If preferred, after plating the vegetables, add the cream sauce on top instead of the swordfish, then lay the fish on top.