High on flavor and texture, this salsa is a fine accompaniment to dress up white fish. Baking the fish in tin foil packets makes cooking a cinch.
Serves 4
2 Tbsp (30 ml) extra-virgin olive oil
1 small onion, diced, about ½ cup
1 small yam, peeled and cut in ½-inch cubes, about 1 cup (240 ml)
½ fennel, core removed, diced, about ½ cup
½ a red bell pepper, core and seeds removed, diced, about ½ cup
2 medium cloves garlic, crushed
Pinch of chili flakes
6 slices prosciutto or bacon, chopped (kitchen scissors make it easier), fried until crisp
1 small tomato, seeds removed, diced, about ½ cup
½ cup cilantro, chopped
6-oz bag of baby spinach leaves
½ lemon
Kosher salt and freshly ground pepper to taste
4 firm, white fish filets such as swordfish, halibut, sea bass, skinned and deboned
- Preheat oven to 350 degrees. In a large frying pan, heat oil on medium. Add onion, yam, fennel, and red bell pepper. Season with salt and pepper, add crushed garlic. Sauté lightly for 1–2 minutes (don’t overcook, salsa should remain crunchy).
- Meanwhile, in a small frying pan, crisp the prosciutto or bacon. To the onion mixture, add tomato, ½ of the cilantro, ½ of the prosciutto or bacon, and chili flakes. Stir to blend flavors. Adjust seasoning.
- Cut two pieces of aluminum foil into 12-inch squares. Place a handful of spinach on each piece of foil. Sprinkle with oil, lemon juice, salt, and pepper. Place the filet on top. Sprinkle with oil and lemon juice. Top with a generous spoonful of salsa. Garnish with remaining prosciutto and cilantro. Loosely close aluminum packet and bake for 10-15 minutes or until fish is done.
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Swordfish with sweet potato salsa is a foil packet dinner with a crunchy, salsa-style topping that tastes like summer. Swordfish fillets bake over spinach under a quick sauté of yam, fennel, red pepper, and crisp prosciutto, finished with cilantro and lemon. The salsa stays crunchy on purpose — that texture against the tender fish is the whole point.
Pro Tips
- Sauté the salsa vegetables for only a minute or two. The yam and fennel should stay crunchy, since they finish cooking on top of the fish inside the packet.
- Crisp the prosciutto or bacon separately and stir in only half at first. The rest goes on as garnish so some pieces stay audibly crunchy.
- Seed the tomato before dicing. The pulp makes the salsa watery, and a wet salsa steams the fish instead of roasting it.
- Any firm white fish works here — halibut and sea bass hold up to the salsa exactly like swordfish does.
Frequently Asked Questions
Can I grill these fish packets instead of baking?
Yes. Place the sealed foil packets on a medium grill for 10 to 15 minutes. The smoky heat is a great match for the prosciutto and sweet potato salsa.
How do I know when the swordfish is done?
The fillets are ready when the flesh turns opaque and flakes at the press of a fork, usually after 10 to 15 minutes at 350°F. Swordfish overcooks quickly, so check early.
What can I serve with this dish?
The packets are a complete meal over the bed of spinach, but cauliflower rice on the side catches the lemony pan juices beautifully.
Recipe Card
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large frying pan, heat oil on medium.
- Add onion, yam, fennel, and red bell pepper.
- Season with salt and pepper, add crushed garlic.
- Sauté lightly for 1–2 minutes (don’t overcook, salsa should remain crunchy).
- Meanwhile, in a small frying pan, crisp the prosciutto or bacon. To the onion mixture, add tomato, ½ of the cilantro, ½ of the prosciutto or bacon, and chili flakes.
- Stir to blend flavors.
- Adjust seasoning.
- Cut two pieces of aluminum foil into 12-inch squares.
- Place a handful of spinach on each piece of foil.
- Sprinkle with oil, lemon juice, salt, and pepper.
- Place the filet on top.
- Sprinkle with oil and lemon juice.
- Top with a generous spoonful of salsa.
- Garnish with remaining prosciutto and cilantro. Loosely close aluminum packet and bake for 10-15 minutes or until fish is done.
