Swordfish with Herb Viniagrette and Smashed Taters

I love swordfish - it's so delicious - and versatile.  It's a meaty fish, dense like a steak.  It holds up to strong flavors and goes really well with a garlicky, herby, lemon sauce.  I used to work at this Italian restaurant and they would make this salty, herby green sauce to go with swordfish and halibut (it was better with the swordfish) and this is the inspiration for my meal.  Fish + taters + veggie with mediterranean flavors.  I  smashed and pan sauteed yukon golds - like Jacque taught me and just blanched broccolini.  YUMMERS!  Feels like eating meat and taters.

Swordfish with Herb Viniagrette and Smashed Taters
2 swordfish steaks
8 mini yukon gold potatoes
1 bunch broccolini
1 clove garlic
Few sprigs parsley
Few leaves basil
1 lemon - zested and juiced
handful green olives
spoonful capers
olive oil
salt
pep

Veg:
Blanch your taters in salted, boiling water until tender - about 8-10 minutes (they're TEENY so they cook quickly.) Then scoop them out and toss in your broccolini - the broccolini only takes about 3 minutes.  Hold your broccolini on a platter covered until ready to eat.  Take your taters and with any flat instument (the side of your knife, a spatula, the bottom of a mug) smash the taters into little discs.  Get a non-stick pan over high heat with oil and let your taters brown for a couple of minutes per side.  Pull them out of the pan and drain on a plate lined with a paper towel. 

Fish:
Whiz up your herbs, garlic, olives, capers, lemon juice and lemon zest with a couple of glugs of oil - salt and pep to taste, hold on the side.  Get your fish oiled, salted and peppered and sear in a screaming hot non-stick skillet.  Cook about 2-3 minutes per side - flip when the flesh is cooked half way though - you can easily see the flesh turns from translucent to opaque as it cooks.  You want your swordfish just cooked through - not rare like tuna.  Once it's done dress it with your beautiful salsa verde. 

Pile the taters, broccolini and fish up on a platter and ENJOY!